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Super Nachos Recipe

Name: El Charro Mexican Restaurants SUPER NACHOS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 cups large sturdy tortilla chips; 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 0.25 cup pickled jalapeño slices (optional); 1 lb ground beef (80/20) or substitute shredded chicken or pulled pork; 1 tbs olive oil; 0.5 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tsp chili powder; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.5 tsp black pepper; 1 tbs tomato paste; 0.25 cup water; 1 cup black beans, drained and rinsed (or pinto beans); 0.25 cup canned mild green chiles (optional); 1 cup iceberg or romaine lettuce, finely shredded; 1 cup Roma or vine-ripened tomatoes, diced; 2 tbsp green onions, thinly sliced; 2 tbsp fresh cilantro, chopped; 0.5 cup sour cream; 0.75 cup guacamole (store-bought or homemade); 0.25 cup hot sauce or salsa

Inspired by El Charro Mexican Restaurant

Time35m

Serves4

Nachos topped with your choice of meat, beans, cheese, lettuce, tomatoes, sour cream, & guacamole.

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Ingredients

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Chips & Assembly

8 cups large sturdy tortilla chips

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 cup pickled jalapeño slices (optional)

Protein (choose one — recipe here uses seasoned ground beef)

1 lb ground beef (80/20) or substitute shredded chicken or pulled pork

1 tbs olive oil

1/2 cup yellow onion, finely diced

2 cloves Garlic, minced

1 tsp Chili powder

1 tsp Ground cumin

1/2 tsp Smoked paprika

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs tomato paste

1/4 cup water

Beans & Extras

1 cup black beans, drained and rinsed (or pinto beans)

1/4 cup canned mild green chiles (optional)

Fresh Toppings

1 cup iceberg or romaine lettuce, finely shredded

1 cup Roma or vine-ripened tomatoes, diced

2 tbsp green onions, thinly sliced

2 tbsp Fresh cilantro, chopped

Cold Condiments

1/2 cup Sour cream

3/4 cup guacamole (store-bought or homemade)

1/4 cup hot sauce or salsa

Method

Protein (seasoned ground beef)

Cook aromatics and brown beef

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef and break it up with a spatula. Cook 6–8 minutes until browned and no pink remains.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Add the tomato paste and 1/4 cup water, mix thoroughly to combine and coat the meat. Reduce heat to medium-low and simmer 3–4 minutes until slightly thickened. Taste and adjust seasoning. If using shredded chicken or pulled pork, warm with the spices and a splash of water until heated through.

Beans & Extras

While the meat cooks, warm the drained and rinsed black beans in a small saucepan over medium heat until hot, about 3–4 minutes. If using, stir in canned mild green chiles. Keep covered on low heat until assembly.

Chips & Cheese Assembly

Preheat and arrange chips

Preheat oven to 400°F (200°C). On a large rimmed baking sheet or oven-safe platter, spread 8 cups of tortilla chips in an even single layer, allowing some overlap but avoiding one tall pile so cheese and toppings distribute evenly.

Layer beans, meat, and cheese

Spoon the warmed black beans evenly over the chips. Scatter the seasoned ground beef evenly across the chips and beans. Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the top, covering as much surface as possible. Add pickled jalapeño slices now if using.

Melt cheese

Bake in the preheated oven for 6–8 minutes until cheese is fully melted and edges of chips are lightly toasted. For extra browning, switch to broil for 1 minute—watch closely to prevent burning.

Fresh Toppings & Condiments

Remove nachos from oven. Immediately sprinkle shredded lettuce, diced tomatoes, sliced green onions, and chopped cilantro over the hot cheesy nachos so the fresh ingredients warm slightly but remain crisp.

Dollop spoonfuls of sour cream and guacamole across the top, or serve them in small bowls on the side. Serve hot with a side of salsa or hot sauce for guests to drizzle to taste.

To Serve

Serve the super nachos straight from the baking sheet or transfer to a large platter. Encourage guests to use a spatula to lift layered portions so each serving includes chips, beans, meat, melted cheese, and cold toppings. Leftovers can be refrigerated separately (store toppings and chips separately if possible) and reheated in a 350°F (175°C) oven for 5–7 minutes.