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Loaded Shrimp and Beef Nachos

Loaded Shrimp and Beef Nachos

These loaded shrimp and beef nachos combine juicy Cajun-seasoned shrimp, savory taco-seasoned ground beef, melted Mexican blend cheese, crisp tortilla chips, and plenty of fresh toppings. Finished with sour cream, salsa, cilantro, jalapeños, and lime, they make a hearty appetizer or easy shareable dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Mexican-Inspired
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 lb ground beef
  • 12 oz tortilla chips
  • 2 cups Mexican blend cheese, shredded
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 1 tsp Cajun seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper, to taste
  • 1/2 cup tomatoes, diced
  • 1/2 cup red onion, diced
  • 1/3 cup pickled jalapeños, sliced
  • 1/4 cup green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1 lime, cut into wedges

Equipment

  • large skillet For cooking the ground beef
  • Second skillet For searing the shrimp
  • Large baking sheet or oven-safe platter
  • wooden spoon or spatula
  • Tongs

Method
 

  1. Heat a large skillet over medium-high heat. Add the ground beef and taco seasoning, then cook for 6 to 8 minutes, breaking the beef into small pieces, until browned and fully cooked. Drain excess grease if needed.
  2. Pat the shrimp dry and season with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
  3. Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side until lightly browned, pink, and cooked through.
  4. Preheat the oven to 375°F. Spread the tortilla chips over a large baking sheet or oven-safe platter. Layer the cooked beef evenly over the chips, followed by the shredded cheese.
  5. Bake for 6 to 8 minutes, just until the cheese is completely melted and bubbling. Remove from the oven and arrange the cooked shrimp generously over the nachos.
  6. Top the shrimp and beef nachos with diced tomatoes, red onion, pickled jalapeños, green onions, and fresh cilantro.
  7. Add spoonfuls of sour cream and salsa, then serve immediately with fresh lime wedges.

Notes

Drain excess grease from the cooked beef so the nachos do not become greasy.
Pat the shrimp dry before seasoning so they sear instead of steaming.
Cook the shrimp only until pink and lightly browned to keep them tender.
Layer the cheese evenly so more of the chips get covered.
Add the shrimp after the nachos come out of the oven so they do not overcook.
Cheddar, Monterey Jack, or pepper jack can be substituted for the Mexican blend cheese.
The beef and shrimp may be cooked ahead and refrigerated separately, then reheated during final assembly.
Add extra jalapeños or hot sauce for more heat if desired.