Nachos Supreme Recipe
With beef, chicken, cheese and beans. Topped with lettuce, sour cream, pico de gallo and jalapeños.
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Ingredients
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Protein & Beans
Seasoning & Sauces
Chips & Cheese
Toppings
Optional Garnishes
Method
Prepare Proteins & Beans
Cook beef
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain excess fat if needed, then transfer beef to a bowl and set aside.
Cook chicken
Wipe the skillet clean, add 1 tsp olive oil and heat over medium. Season the chicken breast lightly with 1/4 tsp salt and 1/4 tsp pepper. Add chicken to skillet and cook 4–6 minutes per side until internal temperature reaches 165°F (74°C). Remove to a cutting board, let rest 5 minutes, then dice into 1/2-inch pieces.
Season and combine proteins
Return the skillet to medium heat, add remaining 2 tsp olive oil and the diced onion. Sauté 3–4 minutes until softened. Add minced garlic, chili powder, cumin, smoked paprika, remaining salt and pepper, and cook 30 seconds until fragrant. Add the cooked ground beef, diced chicken, and rinsed black beans to the skillet. Stir well to combine and warm through 2–3 minutes. Stir in lime juice, then taste and adjust seasoning if needed. Keep warm.
Assemble & Melt Cheese
Preheat oven to 400°F (200°C). On a large ovenproof baking sheet or in a shallow roasting pan, spread half of the tortilla chips in an even layer. Sprinkle half of both cheeses over the chips. Spoon half of the warm protein-bean mixture evenly over the cheese layer. Add another even layer of the remaining chips, then top with the remaining shredded cheddar and Monterey Jack.
Bake in the preheated oven for 6–9 minutes, or until cheese is fully melted and bubbling. For extra browning, broil on high for 1 minute watching carefully to prevent burning.
Finish & Garnish
Remove the nachos from the oven and let rest 1–2 minutes. Scatter shredded lettuce over the hot cheesy nachos to add a fresh crunch.
Dollop sour cream across the top (or place in a squeeze bottle and drizzle). Spoon pico de gallo in several places. Add jalapeño slices to taste and scatter cilantro and green onions. Place sliced avocado or spoon guacamole in a few spots if using. Finish with a few drops of hot sauce if desired.
Serve immediately on the baking sheet or transfer to a large platter. Provide extra lime wedges, salsa, and sour cream on the side.