Do you know what’s better than classic nachos? Patacón Loaded Nachos — or simply, “Pataconachos”! I’m a big fan of traditional nachos, but these patacón nachos have quickly become one of my favorite appetizers. Crispy twice-fried green plantains replace tortilla chips, delivering a crunchy, slightly sweet base that pairs perfectly with savory toppings.
Patacón Loaded Nachos
Erica Dinho
Ingredients
- 20 cooked patacones (see patacones/tostones recipe)
- 1 tablespoon olive oil
- 1 cup diced onion
- ½ pound ground beef
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- ¼ cup water
- 1 cup grated cheddar cheese
- ½ cup Monterey Jack cheese
- 1–2 tomatoes, diced
- Jalapeños, sliced (fresh or canned) to taste
- ¼ cup red onion, thinly sliced
- Cilantro leaves, chopped
- Guacamole
- Sour cream
Instructions
- Heat the olive oil in a saucepan over medium-high heat. Add the diced yellow onion and cook until soft, about 3–5 minutes.
- Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Season the beef with garlic powder, chili powder, paprika, cumin, salt and pepper. Stir well to combine.
- Add the ¼ cup of water, reduce the heat to low and simmer the beef mixture for about 20 minutes to allow flavors to meld and the sauce to thicken slightly.
- Preheat the oven to 325°F (160°C). To assemble the nachos, arrange a single layer of cooked patacones on an ovenproof dish.
- Spoon a layer of the seasoned beef over the patacones, then sprinkle with half of the cheddar and half of the Monterey Jack cheese.
- Add a second layer of patacones, another layer of beef and top with the remaining cheeses.
- Bake in the oven just until the cheese melts, about 5–8 minutes depending on your oven.
- Remove from the oven and immediately top with diced tomatoes, sliced jalapeños, thinly sliced red onion, chopped cilantro, dollops of guacamole and a drizzle or spoonful of sour cream.
- Serve warm. These nachos are best enjoyed fresh so the patacones stay crisp under the toppings.
Patacones, also called tostones, are twice-fried green plantains. They’re commonly served as a side or appetizer across Latin America and the Caribbean and make a delicious, crunchy alternative to tortilla chips. I love them sprinkled with a little salt or served with dipping sauces.
One afternoon I wanted nachos but didn’t have tortilla chips, so I swapped in patacones. The result — “Pataconachos” — is now my go-to appetizer. The crispness of the patacones holds up beautifully under rich, seasoned beef and melted cheese, while the fresh toppings add brightness and contrast.
The combination of textures and flavors — crunchy plantains, savory spiced beef, gooey cheese, fresh tomato, tangy sour cream and creamy guacamole — makes this dish irresistible. It’s colorful, satisfying and perfect for sharing.
Buen provecho!
