Description
This Epic Beef Nacho Supreme is the ultimate crowd-pleaser, loaded with layers of crispy tortilla chips, savory seasoned beef, melty cheese, and all your favorite toppings. Perfect for game days, parties, or a quick and delicious dinner, these nachos are guaranteed to be a hit with family and friends!
Ingredients
Scale
For the beef topping:
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (1 oz / 28 g) taco seasoning mix (or homemade seasoning: cumin, paprika, chili powder, garlic powder, and oregano)
- 1/4 cup (60 ml) water
For the nachos:
- 1 large bag (12 oz / 340 g) tortilla chips
- 2 cups (200 g) shredded cheddar cheese (or a Mexican cheese blend)
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1/2 cup (125 ml) salsa (or pico de gallo)
Optional toppings:
- 1 cup (240 ml) sour cream
- 1 cup (150 g) diced tomatoes
- 1 avocado, diced or mashed (for guacamole)
- 1/4 cup (30 g) sliced black olives
- 1/4 cup (30 g) jalapeños, sliced
- 1/4 cup (25 g) chopped green onions
- 1/4 cup fresh cilantro, chopped
- Hot sauce, to taste
Instructions
- Cook the beef:
- Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté for 2–3 minutes until softened.
- Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink (5–7 minutes).
- Drain excess fat, then stir in the taco seasoning and water. Let it simmer for 2–3 minutes until the sauce thickens. Set aside.
- Prepare the nachos:
- Preheat your oven to 400°F (200°C).
- Spread the tortilla chips in a single layer on a large baking sheet or oven-safe platter.
- Sprinkle half of the shredded cheese evenly over the chips.
- Add the seasoned beef, black beans, and salsa, spreading them evenly.
- Top with the remaining shredded cheese.
- Bake the nachos:
- Place the baking sheet in the preheated oven and bake for 8–10 minutes, or until the cheese is melted and bubbly. Keep an eye on them to prevent burning.
- Add toppings:
- Remove the nachos from the oven and let them cool slightly.
- Top with dollops of sour cream, diced tomatoes, avocado, black olives, jalapeños, green onions, and fresh cilantro. Drizzle with hot sauce if desired.
- Serve:
- Serve immediately while warm and crispy. Enjoy as a party snack, appetizer, or a fun family meal!
Notes
- Customize: Add grilled chicken, chorizo, or pulled pork instead of beef for variety.
- Cheese options: Use Monterey Jack, queso fresco, or pepper jack cheese for extra flavor.
- Make ahead: Cook the beef mixture ahead of time and store it in the refrigerator for up to 2 days. Reheat before assembling the nachos.
- Keep it crispy: Avoid adding wet toppings (like salsa or sour cream) until just before serving to keep the chips crispy.