These insanely delicious loaded homemade nachos are the perfect way to enjoy the big game, please party guests or add fun to a family meal! Teamed up with some fresh tomato salsa and easy guacamole – you are onto a guaranteed sell out hit my friend! And don’t worry, I’ve got all the ‘free from’ versions for you, so no one has to miss out…
Homemade nachos are such a brilliantly quick and easy solution when you’re in a pinch and need great food FAST. Friends drop by unannounced? Crack out the nachos. Unexpected family visit? Load up them nachos. Busy getting ready for your party and no time to prepare? Yup, you guessed it – it’s nachos time!
They’re super versatile too and, with very few simple substitutions, can be adapted to suit any diet. So whether you need vegetarian, vegan or gluten free – Kitchen Mason has got you covered!
Dietary requirements? How to make loaded homemade nachos free from
- Vegetarian – This recipe is vegetarian as it is. No need to make any switches!
- Vegan – Make sure your soya mince is vegan (check the packet) as some aren’t, substitute regular cheese for vegan cheese and leave out the sour cream.
- Gluten free – Use gluten free tortilla chips, these are readily available in most supermarkets nowadays.
How to make loaded homemade nachos with meat
If you want to use beef mince instead of vegetarian soya mince – simply fry the same quantity of beef mince in a frying pan over a medium heat until browned. Then drain the fat from the pan, add the taco seasoning/water and cook exactly as it states in the recipe.
How to make the best loaded homemade nachos
It honestly couldn’t be simpler!
- Fry soya mince, taco seasoning and water together until cooked.
- Spread out your tortilla chips on a baking tray.
- Sprinkle over some grated cheese and melt in the oven for 2-3 minutes.
- Evenly spread the mince over the top.
- Dot randomly with guacamole, tomato salsa and sour cream.
Loaded homemade nachos ingredients
- Soya Mince – You can use any ‘meat free’ mince for this. I recommend checking the label if you need it to be vegan or are cooking for people with allergies. You can also use beef mince should you wish.
- Taco Seasoning – I use the little sachets of Old El Paso Taco Seasoning for this and it worked perfectly! You can absolutely use your own mix instead of course.
- Tortilla Chips – You can get ‘share’ bags of these from all supermarkets really cheap. You can also get gluten free ones if you are cooking for coeliac sufferers.
- Grated Cheese – I like to use a mixture of mozzarella and cheddar for this but you can use whatever your favourites are! Use vegan cheese for a vegan option.
- Guacamole – Fresh is best! I love this quick and easy guacamole recipe. If you don’t have time, shop bought will work fine too.
- Tomato Salsa – I believe fresh is best here too. My easy fresh tomato salsa recipe is great for homemade nachos, but again, shop bought will also work.
- Soured Cream – Any brand will do, it’s merely a ‘lubrication’ of sorts in this recipe. Leave this off for a vegan option.
Loaded homemade nachos recipe tips
Never made homemade nachos before? Here’s a few pointers on how to nail it first time…
- When melting the cheese, don’t leave it in the oven too long or the cheese will go hard. 2-3 mins is perfect, until just melted.
- Be generous with your toppings. After all, that’s what makes loaded nachos so great!
- Go larger rather than smaller with your baking tray. The more spaced out they are, the easier they will be to eat.
- Serve with your favourite hot sauces for an added fiery kick.
- Serve immediately so your guests can enjoy the cheese while it’s melted.
Easy Loaded Homemade Nachos Recipe
Here is what you will need to serve 4-6.
(For a printer friendly version, see the recipe card at the end of this post)
- 150g (2/3 Cup) Frozen Soya Mince *
- 2 heaped tbsp Taco Seasoning
- 100ml (1/3 Cup + 1 tbsp) Water
- 200g (7 oz) Tortilla Chips
- 100g (1 Cup) Grated Mozzarella/Cheddar Cheese Mix
- 120g (3/4 Cup) Guacamole
- 100g (1/2 Cup) Tomato Salsa
- 2-3 tbsp Soured Cream
- 1 tbsp Chopped Coriander or Parsley, to serve (Optional)
- Medium Frying Pan
- Large Baking Tray
*You can use beef mince if you don’t need it to be vegetarian. Simply fry until browned, drain the fat then continue to cook as per the recipe.
Preheat your oven to 170°C/160°C Fan.
First, cook the frozen soya mince (150g | 2/3 Cup) in a frying pan over a medium heat, whilst stirring occasionally, until it’s no longer frozen. (About 5 mins.)
Then add the taco seasoning (2 heaped tbsp) and cook for another 1-2 minutes, stirring constantly, to evenly distribute the flavour.
Now add the water (100ml | 1/3 Cup + 1 tbsp) and cook for 1 minute until most of it has been absorbed.
Set the mince to one side while we prepare the nachos.
Get your tortilla chips (200g | 7 oz) and grated cheese (100g | 1 Cup) to hand. Spread out half the tortilla chips on your baking tray and top with half the cheese. Then top with the other half of the tortilla chips and remaining cheese. Bake in the oven for 2 – 3 minutes until just melted.
Now for the fun bit! Scatter over the mince you prepared earlier…
Then dollop the guacamole (120g | 3/4 Cup) randomly over the top…
Time to sprinkle over the tomato salsa (100g | 1/2 Cup)…
And finally, dot a little soured cream (2-3 tbsp) all over. If you’re feeling extra fancy, you can scatter over a little freshly chopped coriander or parsley (1 tbsp).
And that is literally it! Serve immediately. I’d get in there quick if I were you – I don’t think they’re going to last very long!
Have you made this recipe?
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150g (2/3 Cup) Frozen Soya Mince *
2 heaped tbsp Taco Seasoning
100ml (1/3 Cup + 1 tbsp) Water
200g (7 oz) Tortilla Chips
100g (1 Cup) Grated Mozzarella/Cheddar Cheese Mix
120g (3/4 Cup) Guacamole
100g (1/2 Cup) Tomato Salsa
2-3 tbsp Soured Cream
1 tbsp Chopped Coriander or Parsley, to serve (Optional)
Medium Frying Pan
Large Baking Tray
- Preheat your oven to 170°C/Fan 160°C.
- Fry the soya mince for 5 mins in a frying pan set over a medium heat then add the taco seasoning and cook for 1-2 mins more. Add the water and fry for another 1-2 mins until most of the water has been absorbed. Set to one side.
- Spread out half the tortilla chips on a large baking tray and top with half the grated cheese. Top with the other half of the tortilla chips and remaining cheese. Heat in the preheated oven for 2-3 minutes until just melted.
- Top with the mince, guacamole, tomato salsa and soured cream. Try and space them out as evenly as you can.
- Scatter over a little freshly chopped coriander or parsley. (Optional). Serve immediately.
*You can use beef mince if you don't require vegetarian nachos. Simply fry until browned, drain the fat then continue to cook as the recipe states.
Vegetarian - Cook as per the recipe
Vegan - Use vegan cheese and leave off the soured cream. Check the label on the soya mince.
Gluten Free - Use gluten free tortilla chips
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Nutrition Information:Yield: 6
Serving Size: 1
Amount Per Serving:Calories: 392Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 57mgSodium: 682mgCarbohydrates: 28gFiber: 4gSugar: 2gProtein: 15g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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