Nachos Supremos Recipe

Make a roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk constantly for 1 minute until bubbly and slightly golden.

Add milk and season

Slowly whisk in 1 cup whole milk, making sure there are no lumps. Continue whisking until the mixture thickens and simmers, about 2–3 minutes. Stir in 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper.

Incorporate cheese

Reduce heat to low. Gradually add 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack, stirring constantly until melted and smooth. Remove from heat and keep warm, stirring occasionally. If sauce is too thick, thin with up to 2 tbs milk.

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Add 1/2 cup finely chopped yellow onion and cook 2–3 minutes until softened. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Add 1 lb lean ground beef and break up with a spatula. Cook until no longer pink, about 6–8 minutes. Drain excess fat if needed.

Stir in 1 tsp chili powder, 1/2 tsp ground cumin, 1 tbsp tomato paste, 1/4 cup water, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Simmer 3–4 minutes until slightly thickened and well combined. Taste and adjust seasoning. Keep warm.

In a medium bowl, toss 2 cups cooked shredded chicken with 1 tsp olive oil, 1 tbsp lime juice, 1/2 tsp chili powder, 1/4 tsp garlic powder, and 1/4 tsp salt until evenly coated.

If you prefer warm chicken, heat a skillet over medium and warm the coated chicken 2–3 minutes; otherwise serve at room temperature. Keep ready.

Place 1 cup canned refried beans in a small saucepan with 1/4 cup water or chicken broth. Stir in 1/4 tsp ground cumin and 1/8 tsp salt. Warm over low heat, stirring frequently, until smooth and spreadable, 3–5 minutes. If too thick, add a splash more liquid.

Preheat the oven to 375°F (190°C) if you want melted cheese and warmed toppings. On a large ovenproof platter or sheet pan, spread 12 cups tortilla chips in an even layer, leaving some chips overlapping but not too crowded.

Spoon warmed refried beans in dollops across the chips (use all prepared beans). Evenly distribute warm ground beef and the chopped/shredded chicken over the chips.

Drizzle or spoon the warm cheese sauce evenly over the chips and toppings so most chips have some cheese. If using the oven, place platter in oven for 5–7 minutes just to warm everything through and meld the cheese; remove carefully.

Scatter 2 cups shredded lettuce over the hot nachos, then sprinkle 1 cup diced tomatoes and 1/4 cup sliced green onions. Add optional thinly sliced jalapeño and pickled jalapeños if using.

Dot with 1/2 cup sour cream either in spoonfuls or drizzle lightly. Finish with 2 tbs chopped fresh cilantro if desired.

Serve immediately with extra lime wedges, salsa, or guacamole on the side as desired.