Street FoodMediumFree

Mexican Loaded Chips

Name: Mexican Loaded Chips
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 400 g Beef mince; 3 Jalapeño chillies; 100 ml Soured cream; 1 White onion; 2 cloves Garlic; 1 litre Vegetable oil for frying; 2 Avocados for guacamole; 200 ml Whole milk; 2 tbsp Butter; 800 g Potatoes for chips; 200 g Cheddar cheese; 1 tsp Chilli powder

55 min (25 prep + 30 cook) Medium 4 servings Tex-Mex

Edmond Bojalil

Recetas Mexas

Published: 25 Mar 2026 · Updated: 30 Mar 2026

Chips with taco mince, melted cheese sauce, guacamole and jalapeños.

About this recipe

Crispy chips loaded with taco beef mince, melted cheese sauce, jalapeños, guacamole and soured cream. The ultimate Tex-Mex treat combining the best of chips with all the flavours of Mexico.

History & Origin

Mexican Loaded Chips (known as Mexican Loaded Fries in the United States) are one of the most emblematic dishes of contemporary Tex-Mex street food, emerging from the food trucks and casual restaurants of California, Texas and Arizona during the 1990s and popularised globally in the following decade. The concept of loaded chips already existed in American culture (cheddar cheese fries, bacon fries), but Mexican-American cooks took this format to another level by incorporating taco elements: mince seasoned with achiote and cumin, jalapeño salsa, fresh guacamole, soured cream, melted cheese and pico de gallo. The dish was born in border areas where chips - a basic element of American fast food - became the perfect base on which to pile Mexican flavours. The Tex-Mex melted cheese sauce, a creamy blend of American cheeses and jalapeños (different from traditional Mexican queso fundido), is the element that ties everything together. In the United Kingdom, this dish has become one of the favourites at pubs and casual dining restaurants. The homemade version far surpasses any commercial version: chips fried at the correct temperature, homemade taco mince and fresh guacamole make all the difference.

Estimated cost

£10.32

Total cost

£2.58

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

480

Calories

18g

Protein

44g

Carbohydrates

26g

Fat

Fibre

920mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the chips: peel and cut into thick batons or wedges. Soak in cold water for 30 minutes, drain and pat thoroughly dry with kitchen paper. Drying the chips well is key to getting them crispy, not soggy.
2
Fry the chips in oil at 160°C for 5 minutes (first fry). Drain and leave to cool for 10 minutes. Then fry again at 190°C for 3-4 minutes until golden and crispy.
3
Whilst the chips are frying, prepare the mince: brown the mince with onion and garlic, add the taco seasoning, crushed tomatoes and 60ml of water. Cook for 8 minutes until thickened.
4
Make the cheese sauce: melt the butter in a small saucepan, add the flour and cook for 1 minute. Add the milk gradually, whisking constantly, then add the cheddar cheese, the chopped jalapeños and a pinch of chilli powder.
5
Spread the hot chips out on a wide serving dish. Pour the cheese sauce over the top, then distribute the taco mince.
6
Top with guacamole, soured cream, pico de gallo, pickled jalapeños, chopped coriander and crumbled cotija cheese. Serve immediately so the chips do not go soggy.