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Epic Beef Nachos Supreme Recipe

Epic Beef Nachos Supreme Recipe - Big Flavor, Easy Prep

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Tortilla chips: Thick, sturdy chips hold up best.
  • Ground beef: 1 pound (80–85% lean for flavor).
  • Onion: 1 small, diced.
  • Garlic: 2 cloves, minced (or 1 teaspoon garlic powder).
  • Taco seasoning: 2–3 tablespoons (store-bought or homemade).
  • Tomato paste: 1 tablespoon (adds richness).
  • Beef broth or water: 1/3 cup to bloom spices.
  • Black beans: 1 can, rinsed and drained.
  • Corn: 1 cup frozen or canned (optional but great for sweetness).
  • Shredded cheese: 3–4 cups total; use a mix like cheddar and Monterey Jack.
  • Pickled jalapeños: Sliced.
  • Roma tomatoes or pico de gallo: Diced for topping.
  • Avocado: Diced or sliced.
  • Red onion: Thinly sliced (optional).
  • Cilantro: Chopped.
  • Sour cream or Mexican crema: For drizzling.
  • Lime: Cut into wedges.
  • Hot sauce or salsa: Your favorite.
  • Neutral oil: 1 tablespoon for sautéing.
  • Salt and pepper: To taste.

Instructions
 

  • Preheat and prep: Heat your oven to 400°F (200°C). Line a large sheet pan with foil or parchment for easy cleanup.
  • Cook the beef: Warm a large skillet over medium-high heat. Add oil, then the onion and a pinch of salt. Cook 3–4 minutes until softened. Add garlic and stir 30 seconds.
  • Season it right: Crumble in the ground beef. Cook, breaking it up, until browned with little pink left, about 5–7 minutes. Drain excess fat if needed. Stir in taco seasoning and tomato paste. Add broth or water and simmer 2–3 minutes until thick and saucy. Taste and adjust salt.
  • Warm the beans and corn: Stir black beans and corn into the beef just to heat through. Take off the heat.
  • Build the first layer: Spread half the chips on the sheet pan. Top with half the beef mixture and half the cheese. Add a few jalapeños.
  • Build the second layer: Repeat with remaining chips, beef, cheese, and more jalapeños. Layering ensures every chip gets toppings.
  • Bake to melt: Bake 6–8 minutes, until the cheese is fully melted and bubbling but the chips are still crisp.
  • Finish with fresh: Scatter tomatoes or spoon on pico. Add avocado, red onion, and cilantro. Drizzle with sour cream or crema. Squeeze lime over the top. Serve hot with salsa and hot sauce on the side.