The Chef

Restaurants

Meals

Drinks

Restaurants›Ixtapa Mexican Grill & Cantina›Nachos Supreme Recipe

Nachos Supreme Recipe

Name: Ixtapa Mexican Grill & Cantinas Nachos Supreme Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10 cups tortilla chips; 2 cups shredded cheddar cheese (or Mexican blend); 1 cup shredded Monterey Jack cheese; 1 lb lean ground beef; 1 lb or boneless skinless chicken breast, diced; 1 tbs olive oil; 2 tbs taco seasoning; 0.25 cups water; 1 cup black beans, rinsed and drained (or pinto beans); 1 cup diced tomatoes (drained if very watery); 0.5 cup red onion, finely diced; 0.25 cup pickled jalapeños, sliced; 2 tbs fresh cilantro, chopped; 1 each lime; 0.75 cups sour cream; 1 cup guacamole (store-bought or homemade); 0.5 cups fresh salsa or pico de gallo; 2 tbs green onions, sliced; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp ground cumin; 0.5 tsp smoked paprika

Inspired by Ixtapa Mexican Grill & Cantina

Time35m

Serves4

Choice of beef or chicken served with beans, tomatoes, onions, sour cream and guacamole.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Base & Chips

10 cups tortilla chips

2 cups shredded cheddar cheese (or Mexican blend)

1 cup shredded Monterey Jack cheese

Protein (choose beef or chicken)

1 lb lean ground beef

1 lb or boneless skinless chicken breast, diced

1 tbs olive oil

2 tbs taco seasoning

1/4 cups water

Beans & Veggies

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

1 cup diced tomatoes (drained if very watery)

1/2 cup red onion, finely diced

1/4 cup pickled jalapeños, sliced

2 tbs Fresh cilantro, chopped

1 each lime

Salsas & Toppings

3/4 cups Sour cream

1 cup guacamole (store-bought or homemade)

1/2 cups fresh salsa or pico de gallo

2 tbs Green onions, sliced

Seasonings & Garnish

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

Method

Protein (choose beef or chicken)

Prepare protein

If using beef: heat a large skillet over medium-high heat, add 1 tbs olive oil. Add 1 lb ground beef and cook, breaking up with a spoon, until browned, about 6–8 minutes. Drain excess fat if needed. If using chicken: heat 1 tbs olive oil in skillet over medium-high, add 1 lb diced chicken and cook until opaque and cooked through, 6–8 minutes. Season the cooked protein with 2 tbs taco seasoning, 1/4 cup (0.25 cups) water, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp smoked paprika. Stir and simmer until sauce is absorbed and slightly thickened, about 2–3 minutes. Taste and adjust salt.

Beans & Veggies

Prepare beans and vegetables

Warm 1 cup rinsed and drained black beans in a small saucepan over low heat with a pinch of salt and a squeeze of half the lime. Remove from heat. In a bowl combine 1 cup diced tomatoes, 1/2 cup finely diced red onion, 1/4 cup sliced pickled jalapeños, and 2 tbs chopped cilantro. Squeeze remaining lime half over the mixture and toss. Set both the warm beans and fresh salsa aside.

Base & Assemble

Layer the nachos

Preheat oven to 375°F (190°C). On a large oven-safe platter or rimmed baking sheet, arrange half of the tortilla chips in an even layer. Sprinkle half of both cheeses (1 cup cheddar + 1/2 cup Monterey Jack) over the chips. Evenly distribute half of the prepared protein and half of the warm beans and spoon half of the tomato-onion mixture across. Add the remaining chips in a second layer and repeat with the remaining cheeses, protein, beans, and tomatoes.

Bake

Place assembled nachos in the preheated oven and bake until cheese is fully melted and bubbly, about 8–10 minutes. For a slightly crispier top, place under the broiler for 1 minute—watch carefully to avoid burning.

Salsas & Toppings

Finish and garnish

Remove nachos from oven. Dollop 3/4 cup sour cream in several spots and add 1 cup guacamole by spoonfuls. Spoon 1/2 cup fresh salsa or pico de gallo over the top if desired. Sprinkle 2 tbs sliced green onions and remaining chopped cilantro. Optionally scatter a few extra pickled jalapeño slices. Serve immediately with lime wedges.

Serving & Notes

Serve hot as an appetizer for 4–6 people. Provide small plates and napkins. Leftovers: store components separately (chips will go soggy); reheat protein and beans, then assemble fresh.