These are the best loaded nachos you’ll ever eat, and they just so happen to be gluten free! Made with corn tortilla chips and topped with beef, pico de gallo and avocado, they’re filled with flavor and an easy snack recipe to whip up for friends.
It’s that time–time to start thinking about what you’re going to make for New Year’s Eve! Hopefully these gluten free, dairy free loaded nachos will be at the top of your list.
Truthfully, I never do anything too crazy for New Year’s Eve. In fact, last year two of my best friends came to visit me, and I was horribly sick and they ended up going out without me while I was home on the couch. So fun! I’m determined to have this year be better, and these loaded nachos will be going down.
WHY THESE LOADED NACHOS ARE THE BEST
- They’re made with corn tortilla chips, making them naturally gluten free
- Nachos are easily customizable, so you can use whatever toppings you have on hand
- They make for a quick and easy snack recipe
HOW TO MAKE LOADED NACHOS
Since these are *healthier* nachos, they’re actually even faster to prepare. Many loaded nacho recipes include cheese, so you have to bake the nachos for a few minutes in order to melt the cheese, but not with this recipe.
Load the baking sheet: The first step is to line a baking sheet with tortilla chips. The amount of chips you use will depend on how many people you want to serve. I used a smaller baking sheet and probably half a bag of tortilla chips and that was enough for Miguel and I to devour, but if you want to serve 4 people, I’d use a larger baking sheet and an entire bag of chips. Technically, you can use any kind of tortilla chips, but if you want to keep these gluten free, use corn tortilla chips or Siete grain free chips.
Cook the meat: The first step is to cook the beef in a skillet as you normally would. Cook it for 1-2 minutes, then add the spices–paprika, cumin, chili powder, and garlic powder–and stir so that everything is combined and the meat is coated.
Add the toppings: Once the meat is cooked, add it on top of the chips, then sprinkle them with the chopped onion, avocado, jalapeño, cilantro, and pico de gallo. I was able to find some store-bought pico, but if you can’t, feel free to just used some diced tomato instead.
ADDITIONAL LOADED NACHO INGREDIENTS
- ANY kind of meat OR seitan/tempeh
- Shredded cheese (if not dairy free)
- Grape tomatoes
- Black beans
HOW SHOULD I STORE THESE NACHOS?
Honestly, these nachos are best made and served fresh. Otherwise, the chips get soggy from having all of the toppings on top of them. If you don’t end up eating the chips at once, scrape off the toppings and store them in an air-tight container in the refrigerator. Then, when you want to eat them, you can reheat the meat and serve everything with tortilla chips.
OTHER SNACK RECIPES
The Best Loaded Nachos (gf/df)
for the beef:
- 1 lb. ground beef
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- salt and pepper to taste
for the nachos:
- 1 bag corn tortilla chips more or less*
- 1 avocado sliced
- 1/4 cup pico de gallo OR salsa
- 1 jalapeño sliced
- 1/2 cup red onion diced
- 2 tbsp cilantro chopped
- 2 tbsp plain dairy free yogurt
- Start by cooking the beef: add all ingredients to a skillet and cook beef until it's no longer pink.
- While the beef is cooking, prepare the nachos: line a baking sheet with tortilla chips. Once the beef is cooked, pour it on top of the nachos, then add the avocado, salsa, jalapeño, onion, and cilantro. Last, drizzle the nachos with yogurt.
- To reheat: If you need to reheat these, heat the oven to 400°, then place the baking sheet in the oven for 5-10 minutes to warm up the beef. With that said, these nachos are best served fresh.