Nachos Supreme

Born when Ignacio “Nacho” Anaya improvised for hungry diners in 1940s northern Mexico, nachos became a Tex-Mex classic. This supreme version piles seasoned beef, refried beans, and dual melted cheeses over crisp chips for easy sharing.

Serves 4

Estimate for one serving

• 820 cal
• 38g protein
• 52g carbs
• 52g fat
• 8g fiber

Every recipe here is free to read.

Ingredients

• 12 oz tortilla chips
• 1 lb ground beef (80/20)
• 1 oz taco seasoning packet
• 1/3 cup water
• 15 oz can refried beans
• 2 cups cheddar cheese, freshly shredded
• 1 cup Monterey Jack cheese, freshly shredded
• 2 jalapeño peppers, thinly sliced
• 3 roma tomatoes, diced
• 1/2 white onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 lime
• 1/2 cup sour cream
• 1 avocado, diced
• 1/2 tsp kosher salt

Instructions

1. 1Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2. 2In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until no pink remains (about 6 minutes). Drain excess fat.
3. 3Return beef to skillet, stir in the taco seasoning and water. Simmer 3–4 minutes until thickened. Set aside.
4. 4Warm the can of refried beans in a small saucepan over low heat, stirring occasionally until heated through. Thin with a splash of water if too thick.
5. 5Spread the tortilla chips in an even single layer on the prepared baking sheet. (Slightly overlapping is fine.)
6. 6Dollop the warmed refried beans evenly over the chips, then sprinkle the seasoned beef on top.
7. 7Mix the shredded cheddar and shredded Monterey Jack together, then scatter generously over the beef and beans.
8. 8Bake in the preheated oven for 8–10 minutes until the cheese is fully melted and bubbling at the edges.
9. 9While the nachos bake, quickly make the pico de gallo: combine the 3 diced roma tomatoes, ½ finely diced white onion, chopped cilantro, juice of lime, and kosher salt in a bowl. Taste and adjust seasoning.
10. 10Remove nachos from oven. Immediately scatter the sliced jalapeños, diced avocado, and spoonfuls of the fresh pico de gallo over the hot cheese.
11. 11Drizzle or dollop the sour cream (thinned with a little lime juice or milk if you prefer a drizzle) across the top.
12. 12Cut the remaining lime into wedges and serve on the side so everyone can add extra brightness. Enjoy straight from the pan while hot.