Saturday, September 20, 2014

Loaded Baked Nachos Supreme #10DaysofTailgate

Hey Tailgaters (and fellow food lovers)! For the next 10 days I am joining with 21 other bloggers to bring you delicious and tantalizing recipes to bring to your tailgate during the #10daysoftailgate.  In my intro post I gave you all of our amazing sponsors's information and the rafflecopter entry information. Please stop over to enter and check out all the amazing sponsors

The first recipe I am bringing to you is Loaded Baked Nachos Supreme because who doesn't love nachos on game day!?  For this recipe I used a sponsored product from Intensity Academy  called Carrot Karma, but you could use your favorite hot sauce in place. Carrot Karma is a totally different type of hot sauce, but fits right into the flavor profile for these nachos. Carrot Karma has  mild/medium heat with flavors of fresh carrots, habaneros with a touch of lime. 

When building these nachos I went with my family's favorites: beef, beans and tons of cheese! I layered the chips and toppings to ensure that each bite was filled with delicious toppings. Ron, Kellen and I devoured these nachos before the game even started! I love baking nachos because the chips stay crisp,  but are warm and delicious- covered with melted cheese. This recipe appears to have lots of steps, but it is really easy and each step very simple and quick. 

Thanks for joining me in kicking off our tailgate party! Please visit my fellow tailgaters for more delicious recipes and don't forget to enter the giveaway!

Here is what everyone else is dishing up today:

El Diablo’d Lamb Lollipops,Culinary Adventures with Camilla

Cheesy Bean Dip, Making Miracles

War Eagle Sangria, Sew You Think You Can Cook

Chili, A Day in the Life on the Farm

Soft Pretzels and Buffalo Cheese Dip, Things I Make (for Dinner)

Spiced Fig and Garlic Chicken Wings, girlichef

Baked Mac and Cheese  with Bacon Pretzel Topping, Debbi Does Dinner Healthy

Baked Blueberry Pork Egg Rolls , The Pajama Chef

Deviled Egg Potato Salad, Cooking In Stilettos

Garden Fresh Salsa, Eliot’s Eats

Peanut Butter Pretzel Brownies, The Spiffy Cookie

Gazpacho Shooters with Spicy Shrimp, OnTheMove-In the Galley

Pineapple Salsa, The Not So Cheesy Kitchen

Asian Duck Sliders, Curious Cuisiniere

Pineapple Chile Lime Wings, The Girl In The Little Red Kitchen

Spicy Strawberry Bourbon Shooters, CafeTerraBlog

Devilish 7-Layer Dip, Miss Laura’s Kitchen

Iowa Sunrise, From Gate to Plate


For Meat:
3/4 lb ground beef
1/2 medium white onion, diced
1 Tbl hot sauce
1/2 cup water
1 Tbl flour
1 recipe taco seasoning (see below)
Taco Seasoning:
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried Mexican oregano (or regular oregano)
1/4 tsp. crushed red pepper flakes
1 tsp. sea salt
1 tsp. black pepper

For Beans (you can buy them already made if you like): 
1 Tbl olive oil
1/8 cup diced onion
1/2 tsp garlic powder
1 tsp chili powder
1 15 oz can pinto beans, drained and rinsed
2/3 cup chicken stock

For Salsa:
3 roma tomatoes, diced
2 Tbl diced white onion
1 Tbl diced jalapeno
1 Tbl chopped cilantro
pinch of salt
pinch of cumin
Juice of 1/2 a lime

For Guacamole:
1 ripe avocado
2 Tbl of salsa

1 cup shredded cheddar cheese
1 cup shredded Monterrey jack cheese
Sliced green onion
Sour Cream
Sliced Black Olives
1 bag or tortilla chips


Pre-heat over to 375 degrees.

In a bowl, mix salsa ingredients together.  Cover and let it rest in the fridge till ready to use.

In a large skillet brown ground beef and onion. Drain excess fat and stir in water, hot sauce, flour and taco seasoning. While the mixture thickens make the beans. Heat olive oil in a medium skillet. Add onions and cook till tender. Stir in the garlic powder and chili powder. Add the beans and stock. Gently mash with a fork. Stir until smooth and warmed through. 

In a 9x13 baking dish, layer half of the chips. Top evenly with half of the taco meat, beans and cheese. Top with remaining chips, taco meat, beans and cheese.  Place in over and bake 10-12 minutes or until cheese is melted.

While the nachos bake mash an avocado with 2 Tbl of salsa. Set aside. 

Remove nachos from oven. Top with black olives, salsa, sour cream, guacamole and green onions. 


  1. Nachos are definitely one of my favorite snacks to munch on while watching any sporting event! Great use of the Carrot Karma hot sauce.

  2. MMMMM!! Classic tailgating dish - my boys are huge nacho fans. :)

  3. Ok, this is not a "starter;" it is a meal in itself!

  4. I'm with Debra, this could be my dinner! Oh, if I have to share...then it could be a starter. ;) Thanks for sharing this and for participating in #10DaysofTailgate.

    1. As I said to Debra- welcome to Wisconsin Camilla :)

  5. Nachos rock! Great post and great tailgating recipe. The awesome thing about nachos for a crowd is everyone can make what they want, how they like it. :-)

  6. Who doesn't love nachos anytime! Great post

  7. you can't go wrong with nachos! these look fabulous!!

  8. Hearty, crispy, and meltingly delicious - these nachos score two thumbs up.

  9. Hmmmm.....YUM! I tend to eat nachos frequently, I kinda love them! Your recipes sounds delicious! Hugs, Terra

  10. Yes please - nachos are the perfect party food. Bea @ The Not So Cheesy Kitchen

  11. I love that you went all out for these nachos and made every component!

  12. Your friends and family are lucky to have you around on game days! Indeed, who doesn’t like a supreme nacho to munch on while watching the game? Much more one that’s made by a culinary expert like you. Thanks for sharing your recipe!

    Diane Baker @ Alejandra’s Restaurant