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Loaded Nachos
Adding the cream cheese blend, chilies and spices to the refried beans adds so much extra flavor to your nachos. Topping the nachos with fresh, homemade Pico de Gallo pulls that fresh flavor all the way through. The very different, distinct flavors in this recipe give you a burst of flavor with every single bite.
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| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 40minutes |
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Ingredients
Refried Bean Recipe
- 116 oz can refried beansauthentic black
- 14 oz can green chiliesdiced
- 1/2 cup sour creamor our sour cream/cream cheese blend recipe below
- 1tsp adobe seasoning blend
- hot sauceto taste, start with 3-4 dashes
Cream Cheese Blend Recipe
- 18 oz cream cheeseroom temperature
- 14 oz sour cream
- 1tsp chili powder
- 3/4tsp adobe seasoning blend
- 3/4tsp cuminground
- 1/2tsp crushed red pepper
Nacho Recipe
- 116 oz bag tortilla chipsgluten free
- 1/2 lb taco meatcooked * see our link to the recipe below
- 1 1/2cup refried beansrecipe
- 3 cups mexican cheese blendshredded
- 1cup lettuceiceberg, shredded
- 1 jalapeñoseeds and membrane removed, diced very well
- 1/4cup green onionsdiced
- 2tbsp sour cream(optional)
- 12.25 oz can black olivesdiced (optional)
- guacamole(optional)
- salsa(optional)
- 2cups pico de gallosee our link to the recipe below
Instructions
Refried Bean Recipe
- Preheat oven to 350º.
- In a saucepan over medium heat mix together all ingredients and cook for 5 minutes.
Cream Cheese Blend Recipe
- Put all ingredients in a bowl and blend well. You want the cream cheese to be spreadable, so using room temperature is key to being able to mix all ingredients together easily.
Nacho Recipe
- Line baking sheet with aluminum foil and spray foil with non-stick cooking spray.
- Arrange tortilla chips on the foil in the same shape and size of your serving platter.
- Place the refried bean mix on chips, using a rubber spatula spread evenly over the tortilla chips.
- Add the cooked taco meat on top of the refried beans.
- Sprinkle the cheese over the chips, meat and beans.
- Bake for 10 minutes at 350º.
- Remove from oven and carefully slide a spatula under the tortillas to loosen them from the aluminum foil, slide the chips onto your serving platter.
- Add the shredded lettuce, spreading evenly.
- Then add the fresh Pico de Gallo the same way.
- If you want extra flavor you can add sour cream, salsa and guacamole for more flavor.
- Top with diced black olives.
- Serve immediately.
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