Nachos Supremo Recipe

Prep and cook beans

Heat 1 tablespoon vegetable oil or lard in a medium skillet over medium heat. Add 1/4 cup finely chopped onion and sauté 3–4 minutes until softened. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Add 2 cups canned pinto beans (drained and rinsed) to the skillet, 1/4 cup water, 1/2 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer 3–4 minutes to warm and let flavors meld.

Use a potato masher or the back of a spoon to mash the beans to a thick, slightly chunky consistency. If too dry, add up to 2 tablespoons water. Adjust seasoning to taste. Keep warm.

In a small bowl combine 1 cup sour cream, 1 teaspoon minced chipotle in adobo, 1 tablespoon lime juice, 1/4 teaspoon smoked paprika and 1/4 teaspoon salt. Whisk until smooth and refrigerate until assembly. Taste and adjust heat or acidity as desired.

Brown beef

Heat 1 teaspoon vegetable oil in a skillet over medium-high heat. Add 1/2 cup finely chopped yellow onion and sauté 2–3 minutes until translucent. Add 1 lb ground beef and cook, breaking up with a spoon, until no longer pink, about 5–7 minutes.

Stir in 1 teaspoon minced garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes and 1 tablespoon tomato paste. Cook 1–2 minutes to bloom the spices.

Add 1/4 cup beef broth or water, reduce heat to medium-low, and simmer 3–4 minutes until mixture is slightly saucy. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.

If using leftover or rotisserie chicken, shred to yield about 2 cups. In a bowl toss shredded chicken with 1 tablespoon lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 2 tablespoons chopped cilantro (optional). Keep covered until assembly.

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or use a large oven-safe platter. Spread 10 cups tortilla chips in an even single layer (you can slightly overlap) on the sheet.

Spoon dollops of warm refried beans evenly over the chips (about 1/2 cup portions distributed across the chips).

Scatter the shredded chicken evenly over the chips and beans (about 2 cups).

Evenly distribute the spicy beef across the chips in small spoonfuls so that each bite can have meat.

Sprinkle 3 cups shredded cheddar-jack blend evenly over the layered chips, beans, chicken and beef. Add slices of pickled jalapeños (about 1/2 cup) on top before baking if you like the heat to meld into the cheese. Reserve some jalapeños for garnish if desired.

Bake in the preheated oven 6–8 minutes, or until the cheese is melted and bubbly. For a browned top, switch to broil for 1 minute—watch closely to avoid burning.

Remove from oven and immediately drizzle or dollop the spicy sour cream across the nachos. Scatter 1/2 cup diced tomatoes, 1/4 cup sliced green onions and 2 tablespoons chopped fresh cilantro over the top.

Serve with additional salsa (about 1/2 cup) and extra pickled jalapeños on the side. Let guests scoop portions onto plates. Recommend serving hot.