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Restaurants›Las Palmas Mexican Bar & Grill›Nachos Supremos Recipe

Nachos Supremos Recipe

Name: Las Palmas Mexican Bar & Grills Nachos Supremos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10 cups large sturdy tortilla chips; 2 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 0.5 cups pickled jalapeños, sliced; 0.25 cups fresh cilantro, chopped; 2 each limes, cut into wedges; 1 lb ground beef (80/20); 0.5 cups yellow onion, finely chopped; 2 cloves garlic, minced; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tbsp tomato paste; 0.25 cups beef broth or water; 0.75 tsp kosher salt; 0.5 tsp black pepper; 1 tsp vegetable oil; 1 cups canned black beans, rinsed and drained; 0.75 cups frozen or canned corn, drained; 1 each roma tomato, seeded and diced; 0.5 cups red bell pepper, finely diced; 0.25 cups red onion, finely diced; 0.25 cups fresh cilantro, chopped; 1 tbsp fresh lime juice; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups sour cream; 2 tbsp mayonnaise; 1 tsp hot sauce (optional); 0.5 cups guacamole or diced ripe avocado

Inspired by Las Palmas Mexican Bar & Grill

Time45m

Serves4

Make Nachos Supremos Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortilla chips & assembly

10 cups large sturdy tortilla chips

2 cups shredded cheddar cheese

1 cups shredded Monterey Jack cheese

1/2 cups pickled jalapeños, sliced

1/4 cups Fresh cilantro, chopped

2 each limes, cut into wedges

Seasoned ground beef

1 lb ground beef (80/20)

1/2 cups yellow onion, finely chopped

2 cloves Garlic, minced

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tbsp tomato paste

1/4 cups beef broth or water

3/4 tsp kosher salt

1/2 tsp black pepper

1 tsp Tuscany sunflower oil

Black bean & corn salsa

1 cups canned black beans, rinsed and drained

3/4 cups frozen or canned corn, drained

1 each roma tomato, seeded and diced

1/2 cups red bell pepper, finely diced

1/4 cups red onion, finely diced

1/4 cups Fresh cilantro, chopped

1 tbsp Fresh lime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Creamy toppings

1/2 cups Sour cream

2 tbsp Mayonnaise

1 tsp hot sauce (optional)

1/2 cups guacamole or diced ripe avocado

Optional garnishes

2 tbsp sliced green onions

1/4 cups crumbled queso fresco or cotija

1/4 cups pickled red onions (optional)

Method

Seasoned ground beef

Cook aromatics

Heat a large skillet over medium-high heat. Add 1 tsp vegetable oil. When shimmering, add the chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown beef and season

Add ground beef, breaking it up with a spoon. Cook 6–8 minutes until no longer pink and starting to brown. Drain excess fat if desired, leaving about 1 tsp for flavor.

Simmer with spices

Stir in chili powder, cumin, smoked paprika, tomato paste, beef broth (or water), kosher salt, and black pepper. Reduce heat to medium-low and simmer 3–4 minutes until flavors meld and mixture thickens slightly. Remove from heat and set aside.

Black bean & corn salsa

In a medium bowl combine rinsed black beans, drained corn, diced tomato, red bell pepper, red onion, chopped cilantro, lime juice, salt, and pepper. Stir to combine and adjust seasoning to taste. Refrigerate until ready to assemble so flavors marry (at least 10 minutes).

Creamy toppings

In a small bowl mix sour cream with mayonnaise and optional hot sauce until smooth. Taste and adjust hot sauce or salt as needed. If using guacamole, keep chilled until assembly.

Tortilla chips & assembly

Preheat oven to 375°F (190°C). Line a large baking sheet or oven-safe platter with parchment or foil for easy cleanup.

Spread half of the tortilla chips in an even layer on the baking sheet, making sure chips overlap slightly but not stacked too high.

Spoon half of the seasoned ground beef evenly over the chips. Sprinkle half of the shredded cheddar and half of the Monterey Jack across the chips and beef. Add a few sliced pickled jalapeños and a light sprinkle of cilantro.

Layer the remaining chips on top, then top with the remaining beef and cheeses. Add remaining jalapeños but reserve fresh cilantro for finishing so it stays bright.

Bake in preheated oven 6–8 minutes, or until cheese is melted and bubbling. For a crispier top, switch oven to broil and broil 30–60 seconds while watching closely.

Remove from oven. Spoon dollops of the sour cream mixture and guacamole across the nachos. Scatter the black bean & corn salsa evenly over the top. Finish with sliced green onions, crumbled queso fresco/cotija, extra cilantro, and lime wedges on the side.

Serve immediately while hot and cheesy.