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Loaded Nacho Flatbread

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This loaded nacho flatbread combines all the best parts of nachos—spicy beef, gooey cheese, crunchy chips, and creamy toppings—on a warm, crispy flatbread base. It’s a quick, crowd-pleasing snack perfect for game day, parties, or family gatherings.

Ingredients

Scale
  • 1 large naan, pita, or store-bought flatbread (10–12 inches)
  • 8 oz ground beef or ground turkey (lean preferred)
  • 2 tbsp taco seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp Mexican oregano (optional)
  • Salt and pepper, to taste
  • 1/2 cup refried beans (vegetarian preferred)
  • 1/4 cup salsa (medium or mild)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup canned black beans, drained and rinsed
  • 1–2 jalapeños, sliced (fresh or pickled, to taste)
  • 1/4 cup red onion, finely diced
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 cup crushed tortilla chips
  • 1/2 cup guacamole or diced avocado
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp fresh cilantro, chopped
  • Lime wedges, for serving
  • Olive oil (for brushing naan, optional)

Instructions

  1. Preheat oven to 425°F (220°C). Place flatbread on a baking sheet or pizza stone. If using naan, brush lightly with olive oil for extra crispiness. Let flatbread sit at room temperature while prepping toppings.
  2. Heat a nonstick skillet over medium-high heat. Add ground beef or turkey, breaking it up with a spatula. Sprinkle in taco seasoning, smoked paprika, Mexican oregano, salt, and pepper. Cook for 5–7 minutes until browned and fragrant. Drain excess fat if needed.
  3. In a small bowl, mix refried beans and salsa until smooth. If too thick, add a splash of water or extra salsa.
  4. Spread the bean-salsa mixture evenly over the flatbread, leaving a small border. Top with cooked beef, spreading evenly.
  5. Sprinkle cheddar and Monterey Jack cheese over the beef. Scatter black beans, jalapeños, red onion, cherry tomatoes, and crushed tortilla chips. Press toppings down gently.
  6. Bake for 10–12 minutes, or until cheese is melted and bubbly and edges are golden brown. For extra crunch, broil for 1 minute at the end, watching closely.
  7. Remove from oven and let cool for 2–3 minutes. Dollop guacamole or avocado, spoon on sour cream, sprinkle with cilantro, and add a squeeze of lime. Slice into wedges or squares.
  8. If flatbread is soggy, bake for 2–3 minutes before adding toppings. If cheese isn’t melted, bake 1–2 minutes longer. Adjust spice level by using mild salsa and omitting jalapeños if desired.
  9. Prep all toppings while beef cooks for efficiency. Use pre-shredded cheese and canned beans for shortcuts. For parties, assemble ahead and bake just before serving.

Notes

Spread the bean-salsa base thinly to avoid sogginess. Brown beef well for extra flavor. Add crushed tortilla chips just before baking for crunch. For gluten-free, use GF flatbread or cauliflower crust. Customize toppings and spice level to your crowd. Prep wet toppings separately if making ahead.

Nutrition

Keywords: nacho flatbread, Super Bowl snack, game day recipe, easy appetizer, Tex-Mex flatbread, party food, loaded nachos

Find it online: https://leilameals.com/loaded-nacho-flatbread-recipe-easy-super-bowl-party-snack/