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Nachos Supreme Recipe

Name: Mariachis de Jaliscos NACHOS SUPREME Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 cups tortilla chips; 2 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 1 cups black beans (canned, drained and rinsed); 1 cups refried beans (warm); 8 oz ground beef (optional; cooked and seasoned); 1 tbs taco seasoning (for cooked beef or to flavor beans); 1 cups pico de gallo (fresh salsa); 3 pieces jalapeños (pickled or fresh, sliced); 2 stalks green onions (thinly sliced); 2 tbs fresh cilantro (chopped); 2 pieces ripe avocados; 1 tbs lime juice; 1 tsp salt (for guacamole); 1 cup sour cream; 1 tsp milk or water (to thin sour cream, optional); 0.25 cups pickled jalapeño slices (jarred); 1 tsp hot sauce; 2 pieces lime wedges

Inspired by Mariachis de Jalisco

Time30m

Serves4

Tortilla chips with cheese, beans, guacamole, sour cream, pico de gallo & jalapeños.

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Ingredients

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Base & Chips

8 cups tortilla chips

2 cups shredded cheddar cheese

1 cups shredded Monterey Jack cheese

Beans & Protein

1 cups black beans (canned, drained and rinsed)

1 cups refried beans (warm)

8 oz ground beef (optional; cooked and seasoned)

1 tbs taco seasoning (for cooked beef or to flavor beans)

Fresh Toppings

1 cups pico de gallo (fresh salsa)

3 pieces jalapeños (pickled or fresh, sliced)

2 stalks green onions (thinly sliced)

2 tbs fresh cilantro (chopped)

Guacamole & Sour Cream

2 pieces ripe avocados

1 tbs ReaLime juice

1 tsp salt (for guacamole)

1 cup Sour cream

1 tsp milk or water (to thin sour cream, optional)

Optional Garnishes & Extras

1/4 cups pickled jalapeño slices (jarred)

1 tsp Hot sauce

2 pieces Lime wedges

Method

Base & Layering

Prepare baking sheet

Preheat oven to 375°F (190°C). Arrange a large rimmed baking sheet or oven-safe platter lined with parchment paper. Spread 8 cups of tortilla chips in an even single layer, allowing some overlap but avoiding dense stacking so cheese melts through.

Add beans and protein

Warm refried beans in a small saucepan over medium-low heat until spreadable (about 3–5 minutes). Dollop the warmed refried beans across the chips in spoonfuls, concentrating some toward the center to create pockets of bean. Scatter 1 cup drained black beans evenly. If using cooked ground beef, sprinkle the seasoned cooked beef evenly across the chips.

Top with cheese

Evenly distribute shredded cheddar (2 cups) and Monterey Jack (1 cup) over the chips and bean/protein layer, ensuring cheese covers most chips so it melts them together into clusters.

Bake

Place the sheet in the preheated oven and bake 6–8 minutes, or until cheese is fully melted and begins to bubble. For a slight golden finish, broil on high for 30–60 seconds while watching closely to avoid burning.

Guacamole & Sour Cream

Make guacamole

While the nachos bake, cut 2 ripe avocados in half, remove pits, and scoop flesh into a bowl. Mash with a fork to desired texture. Add 1 tablespoon lime juice and 1 teaspoon salt; stir and taste, adjusting salt or lime as needed. If desired, fold in 2 tablespoons chopped cilantro and 2 tablespoons finely diced onion or extra pico if you want chunkier guac.

Prepare sour cream

If you prefer a thinner drizzle, stir 1 teaspoon milk or water into 1 cup sour cream until pourable. Place sour cream in a squeeze bottle or small bowl for drizzling.

Fresh Toppings & Assembly

Add fresh toppings

Remove baked nachos from oven. Immediately spoon 1 cup pico de gallo over the top in several small mounds to keep chips crisp. Scatter sliced jalapeños (3 pieces, thin) and 2 sliced green onion stalks across the nachos. Sprinkle remaining 2 tablespoons chopped cilantro for brightness.

Finish with guacamole and sour cream

Spoon dollops of the prepared guacamole across the nachos (or place guacamole in a small bowl on the side). Drizzle the thinned sour cream lightly over the nachos or add small dollops. Add pickled jalapeño slices if using and a few dashes of hot sauce to taste.

Serve

Garnish with lime wedges; serve immediately while the chips are still warm and cheese is melty. Encourage diners to squeeze lime over their portions. Leftover components (guac and sour cream) can be refrigerated separately for up to 2 days.