Loaded Nachos with Sausage & Refried Beans

There is a reason loaded nachos are the ultimate crowd-pleaser — they are bold, shareable, and completely customizable. This version takes the classic to the next level by layering crispy tortilla chips with seasoned sausage, creamy refried beans, and an avalanche of melted cheese that pulls apart in the most satisfying way.

The key to truly great nachos is building them in layers rather than simply piling everything on top. Spreading the chips out on a large sheet pan and adding the toppings in two rounds ensures that every single chip gets its fair share of cheese, sausage, and beans — no sad, bare chips hiding at the bottom.

Jorj Morgan

Loaded Nachos with Sausage & Refried Beans

These Loaded Nachos are a captivating blend of delightful contrasts, marrying crisp tortilla chips with either rich, yielding sausage and refried beans, or a sophisticated symphony of savory sirloin, velvety goat cheese, and robust black bean puree. Each variation offers an indelible memory of textures and tastes, a true centerpiece for memorable shared moments.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 43 minutes mins

Servings: 8 people

Course: Appetizer

Ingredients Equipment Method

Ingredients

  

VARIATION 1: RUSTIC SAUSAGE & BEAN

• 1 tablespoon olive oil
• ½ medium red onion peeled and finely diced
• 1 poblano pepper deveined and finely diced
• 1 pound Italian sausage
• 1 15-ounce can refried beans
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 1 package tortilla chips such as Scoops®
• 1 15-ounce jar medium salsa
• ¼ cup pickled jalapeño slices drained and chopped
• 2 cups sharp cheddar cheese grated
• 1 cup sour cream
• 2 tablespoons chopped fresh cilantro
• Hot pepper sauce for serving

VARIATION 2: BEEF & BLACK BEAN (The Beans)

• 1 15.5-ounce can black beans, drained
• 2 tablespoons fresh lime juice about 1 large lime
• ½ cup medium white onion peeled and chopped
• 2 tablespoons olive oil
• 1 medium garlic clove minced
• ½ teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper

VARIATION 2: BEEF & BLACK BEAN (The Goat Cheese Sauce)

• 4 ounces fresh goat cheese crumbled (plus more for garnish)
• ½ cup heavy cream

VARIATION 2: BEEF & BLACK BEAN (The Sirloin Build)

• 1 tablespoon olive oil
• 1 medium onion peeled and diced
• 4 medium garlic cloves minced
• 1 large jalapeño pepper seeded and diced
• 1 pound ground sirloin beef
• 2 tablespoons chili sauce
• 1 teaspoon chili powder
• 1 18 to 24-ounce bag large tortilla chips
• 1 avocado diced
• Fresh tomato salsa for garnish
• Fresh chopped cilantro leaves for garnish

Equipment

• 1 Heavy-duty metal baking sheet
• 1 Heavy-bottomed cast-iron skillet (for sausage)
• 1 Heat-resistant serving trivet
• 1 Professional kitchen box grater

Method

 

Variation 1: The Sausage & Bean Filling

1. Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat.
2. Add the finely diced red onion and poblano pepper, cooking for 1 minute to soften.
3. Add the Italian sausage, using a potato masher or wooden spoon to break it up into very little pieces.
4. Cook until the sausage is browned and cooked through, about 5 minutes.
5. Stir in the canned refried beans until fully incorporated, then season with kosher salt and black pepper before removing from the heat.

Variation 1: The Sausage Nacho Build

1. Lay the scoop tortilla chips out in a single layer onto a large, microwave-safe platter.
2. Spoon the warm sausage and bean filling directly into the center of each chip.
3. Top with a small amount of salsa, the pickled jalapeños, and a heavy blanket of grated sharp cheddar cheese.
4. Microwave on high power until the cheese is completely melted and bubbling, about 2 minutes.
5. Top the melted nachos with sour cream, fresh cilantro, and hot pepper sauce before serving.

Variation 2: The Black Bean Puree

1. Place the drained black beans, lime juice, chopped white onion, 2 tablespoons olive oil, 1 minced garlic clove, and ground cumin into a medium saucepan.
2. Cook over medium heat for 3 to 5 minutes, stirring frequently, then season with kosher salt and black pepper.
3. Transfer the mixture into the bowl of a food processor and pulse 4 to 5 times to create a chunky puree.
4. Return the puree to the saucepan over very low heat to keep warm.

Variation 2: The Goat Cheese Sauce

1. In a separate medium saucepan, whisk together the crumbled goat cheese and heavy cream over medium heat.
2. Stir continuously until the mixture is completely smooth and melted, then keep warm.

Variation 2: The Sirloin Nacho Build

1. Heat 1 tablespoon of olive oil in a skillet over medium heat, adding the diced onion, minced garlic, and jalapeño to soften for 5 minutes.
2. Add the ground sirloin and cook until browned and crumbling, about 5 minutes more.
3. Stir in the chili sauce and chili powder, seasoning with salt and pepper to taste.
4. To assemble, lay the large tortilla chips in a single layer on a serving platter.
5. Spoon the sirloin evenly over the chips, followed by dollops of the warm black bean puree.
6. Pour the creamy goat cheese sauce completely over the top.
7. Garnish heavily with diced avocado, fresh salsa, extra crumbled goat cheese, and fresh cilantro leaves.