Classic Beef Nachos Supreme

Nachos trace back to 1940s northern Mexico, where Ignacio Anaya piled chips with cheese for hungry diners. This supreme version loads seasoned beef, dual cheeses, and refried beans onto a sheet-pan bake for shareable Tex-Mex dinner flair.

Serves 6 · 15 min prep · 20 min cook

Estimate for one serving

• 520 cal
• 28g protein
• 38g carbs
• 29g fat
• 3g fiber

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Ingredients

• 12 oz tortilla chips
• 1 lb ground beef
• 2 tbsp taco seasoning
• 1/4 cup water
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup refried beans
• 1 cup diced tomatoes
• 2 cups shredded iceberg lettuce
• 1/2 cup sour cream
• 1/3 cup sliced black olives
• 1/4 cup sliced jalapeños
• 3 green onions
• 1/4 cup fresh cilantro
• 1 tbsp olive oil

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed baking sheet with parchment for easy cleanup.
2. 2Warm the olive oil in a large skillet over medium-high heat, then add the ground beef and break it up with a wooden spoon until no pink remains and it is nicely browned, about 6 to 8 minutes.
3. 3Stir in the taco seasoning and water, reduce heat to medium, and simmer until the liquid mostly evaporates and the beef is coated and fragrant, about 2 minutes; remove from heat.
4. 4Warm the refried beans in a small saucepan or microwave until spreadable and hot.
5. 5Spread half the tortilla chips in an even single layer on the prepared sheet, then dollop and gently spread half the warm refried beans over the chips.
6. 6Scatter half the seasoned beef evenly over the beans, followed by half of both cheeses so every chip gets some coverage.
7. 7Add the remaining chips, beans, beef, and cheeses in a second layer, building height without overcrowding the edges.
8. 8Bake until the cheeses are fully melted, bubbly, and just starting to brown at the edges, 8 to 10 minutes.
9. 9Remove from the oven and immediately top with the shredded lettuce, diced tomatoes, black olives, and jalapeños so the cool toppings contrast the hot cheese.
10. 10Dollop sour cream across the surface, then finish with sliced green onions and torn cilantro.
11. 11Serve straight from the pan while the chips are still crisp and the cheese is stretchy, encouraging everyone to dig in family-style.