Nachos Supreme Recipe
Bed of chips topped with beans, chicken, beef, cheese, lettuce, sour cream & tomatoes.
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Ingredients
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Base
Beans & Proteins
Cheese & Toppings
Pantry & Seasonings
Method
Base
Preheat the oven to 375°F (190°C). Spread the tortilla chips in an even single layer on a large rimmed baking sheet or oven-safe platter, leaving a little space around the edges so toppings don’t slide off.
Beans & Proteins
Prepare beans
Rinse and drain the black beans. In a small saucepan over medium heat, combine the beans, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tbsp water. Warm, stirring occasionally, until heated through (about 4–5 minutes). If you prefer slightly saucy beans, mash about one-quarter of the beans with the back of a spoon and cook another minute.
Prepare chicken & beef
If chicken is not cooked, shred poached or roasted chicken breasts to make 1 cup. For the ground beef: heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add cooked ground beef (or raw ground beef broken into pieces) and 1 tbsp taco seasoning, 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp salt, 1/8 tsp black pepper and 1–2 tbsp water. Cook until beef is well coated and warmed through (3–5 minutes). If using pre-cooked chicken, toss shredded chicken with a pinch of taco seasoning and warm quickly in the same skillet for 1–2 minutes.
Evenly distribute the warmed black beans, seasoned shredded chicken, and seasoned ground beef over the bed of tortilla chips.
Cheese & Bake
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the chips and toppings so cheese covers most pieces. Place the baking sheet in the preheated oven and bake until the cheese is melted and bubbling, 6–8 minutes (longer if chips are thick or you prefer browning). Keep an eye to avoid burning.
Fresh Toppings & Finish
While the nachos bake, prepare fresh toppings: finely shred the romaine lettuce, dice the tomato (or use cherry tomatoes halved) to make about 1 cup, chop cilantro, and slice green onions. Place sour cream in a small bowl and thin with 1–2 tsp water or lime juice if you prefer a drizzleable consistency.
Remove nachos from the oven. Immediately sprinkle shredded lettuce and diced tomatoes evenly over the hot cheesy nachos. Dollop or drizzle sour cream across the top. Scatter sliced jalapeños or pickled jalapeños, chopped cilantro, and green onions. Serve with lime wedges for squeezing.
Serve the Nachos Supreme hot, dividing into 4 servings. Recommend using a spatula to lift portions so the bottom chips with toppings don’t fall apart.