Epic Beef Nachos Supreme
This crowd-pleasing dish combines layers of crispy tortilla chips, seasoned ground beef, melted cheese, and fresh toppings to create a mountain of flavor that's perfect for game day gatherings, family movie nights, or casual entertaining.
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Servings: 8 servings
Calories: 450kcal
Equipment
- Large rimmed baking sheet
- Large Skillet
Ingredients
Beef Layer
- 1 pound lean ground beef 85/15 recommended
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 packet taco seasoning 1.25 oz or 3 tablespoons homemade blend
- 2 tablespoons tomato paste
- 1/4 cup water or beef broth
Nacho Base
- 16 oz tortilla chips restaurant-style thickness works best
- 3 cups Mexican-blend shredded cheese or combination of cheddar and Monterey Jack
- 1 can refried beans 15 oz, slightly warmed
Fresh Toppings
- 2 medium tomatoes diced
- 1 jalapeño thinly sliced (seeds removed for less heat)
- 1/4 cup sliced black olives
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- 1 avocado diced or sliced
- sour cream for serving
- salsa for serving
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. When the beef is about halfway cooked (after about 3-4 minutes), add the diced onion and continue cooking until the onion becomes translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Reduce heat to medium and add the taco seasoning, tomato paste, and water or broth to the skillet. Stir well to combine all ingredients. Simmer for 3-5 minutes until the mixture thickens and most of the liquid has evaporated.
- Spread half of the tortilla chips in an even layer on the prepared baking sheet. Dollop half of the refried beans in small amounts over the chips. Sprinkle with half of the beef mixture and one-third of the cheese.
- Add the remaining chips as a second layer. Top with the remaining refried beans, beef mixture, and most of the remaining cheese, saving some cheese for the final topping.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is completely melted and beginning to bubble around the edges. For extra crispiness, broil for the final 1-2 minutes, but watch carefully to prevent burning.
- Remove the nachos from the oven and immediately top with diced tomatoes, jalapeño slices, black olives, green onions, and cilantro. Finish with the remaining cheese, which will melt slightly from the residual heat.
- Serve immediately with sour cream, salsa, and avocado on the side or directly on top of the nachos.
Notes
Use a wooden spoon to break the beef into smaller pieces for more even distribution across your nachos.
The beef should be moist but not soppy, which would make your chips soggy.
Create a barrier of cheese between the chips and wet ingredients to prevent sogginess.
Freshly grated cheese works better than pre-shredded varieties that contain anti-caking agents.
Nutrition
Calories: 450kcal | Carbohydrates: 35g | Protein: 23g | Fat: 27g | Sodium: 850mg | Fiber: 5g | Sugar: 3g
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