Nacho Supreme Recipe

Stack tortillas and use a sharp knife or pizza cutter to cut each into 6 triangles (cut into thirds, then halves) so you have about 72 chips.

Heat oil in a heavy skillet or deep pot to 350°F (175°C). If you don't have a thermometer, test by dropping one tortilla triangle—if it sizzles immediately and turns golden in ~30–45 seconds, oil is ready.

Fry chips in batches (do not overcrowd) for 30–60 seconds per side until crisp and golden. Use a slotted spoon to transfer to a paper towel–lined tray.

While still warm, sprinkle chips lightly with fine salt. Let cool; set aside.

If using chicken: shred cooked chicken and skip to step 5. If using beef: heat a large skillet over medium-high heat and add 1 tablespoon olive oil.

Add ground beef and cook, breaking up with a spatula, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving a tablespoon in the pan for flavor.

Add the diced onion and sauté 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Stir in chili powder, ground cumin, smoked paprika, and dried oregano; toast spices 30–45 seconds to bloom their flavor.

Mix in tomato paste, then pour in 1/2 cup broth and scrape up browned bits. Reduce heat to medium-low and simmer 3–5 minutes until slightly thickened.

Season with salt and black pepper. Taste and adjust seasoning if needed. Keep warm until assembly.

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with foil or parchment.

Spread a single layer of warm tortilla chips on the baking sheet, slightly overlapping but not piled more than two layers thick.

Spoon seasoned beef (or shredded chicken) evenly over the chips, distributing meat so most chips get some topping.

Sprinkle shredded cheddar and monterey jack evenly over the meat-topped chips.

Bake 5–7 minutes until cheeses are fully melted and bubbling. For a browned top, place under broiler 30–60 seconds—watch closely to avoid burning.

Remove nachos from oven. Immediately scatter diced tomato, sliced jalapeño, sliced black olives, and diced red onion over the melted cheese.

Dot with spoonfuls of sour cream and salsa (or serve sour cream and salsa on the side for guests to add).

Garnish with chopped cilantro and serve with lime wedges to squeeze over the top.

Serve hot. Leftover components (chips, meat, toppings) can be stored separately in airtight containers for up to 2 days; reheat meat and re-melt cheese in a 350°F oven for best results.