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Loaded Barbacoa Nachos


Loaded Barbacoa Nachos


  • 3 1/2 oz Tortilla chips, rounds, prepared
  • 4 oz Cheese sauce, prepared
  • 3 oz Barbacoa beef, prepared
  • 2 Tbsp Valentina hot sauce, prepared
  • 2 oz Oaxaca cheese, crumbled
  • 2 1/2 oz Yellow onions, diced small
  • 1 tsp Cilantro, fresh, chopped rough
  • 3 oz Traditional Guacamole
  • Guacamole with Pico de Gallo
  • 2 EA Avocados From Mexico, whole, fresh
  • 1 Tbsp Lime juice
  • 1/4 tsp Kosher salt
  • 1/4 c Pico de Gallo Salsa
  • Pico de Gallo
  • 5 oz Roma tomatoes, diced small
  • 3 oz Yellow onion, diced small
  • 1 oz Jalapeño peppers, minced
  • 1 Tbsp Lime juice
  • 1/4 tsp Kosher salt
  • 2 Tbsp Cilantro, fresh, chopped fine


    Pico de Gallo
  1. Place all ingredients into a mixing bowl and gently toss to evenly coat.
  2. Place in container with lid and refrigerate until needed for up to 24 hours.
    Guacamole with Pico de Gallo
  1. Remove stem and cut avocado in half from top to bottom.
  2. Twist one half of the avocado to pull two halves apart.
  3. Remove pit and scoop the pulp from the avocado into a bowl.
  4. Gently mash the avocados with lime juice and salt.
  5. Transfer guacamole to a mixing bowl and gently fold in pico de gallo. Serve as needed.
    Loaded Barbacoa Nachos
  1. Place tortilla chips into a serving bowl. Top chips with cheese sauce.
  2. In the center, top cheese sauce with barbacoa.
  3. Drizzle Valentina hot sauce over the top.
  4. Next garnish with Oaxaca cheese, onions, and cilantro.
  5. Place a scoop of traditional guacamole into the center of the bowl. Serve as needed.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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