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Restaurants›Taco Libre North St. Augustine›Nachos Supreme Recipe

Nachos Supreme Recipe

Name: Taco Libre North St. Augustines Nachos Supreme Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10 cups tortilla chips; 2 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 1 lb ground beef (80/20); 0.5 cups yellow onion, finely diced; 2 tsp garlic, minced; 2 tbs chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 2 tbs tomato paste; 0.5 cups water; 1 tbs vegetable oil; 1 cups black beans, drained and rinsed; 0.75 cups corn (frozen, thawed or canned drained); 1 unit jalapeño, seeded and thinly sliced; 0.5 cups sour cream; 0.75 cups fresh salsa (mild or medium); 2 tbs pickled jalapeños (optional); 1 unit ripe avocado, diced (or guacamole); 2 tbsp green onions, thinly sliced; 2 tbsp fresh cilantro, chopped; 2 unit lime wedges; 8 oz processed cheese (Velveeta) or cheddar, cubed; 0.25 cups milk; 0.25 cups diced tomatoes with green chiles (Rotel), drained

Inspired by Taco Libre North St. Augustine

Time40m

Serves4

Make Nachos Supreme Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base

10 cups tortilla chips

2 cups shredded cheddar cheese

1 cups shredded Monterey Jack cheese

Seasoned beef

1 lb ground beef (80/20)

1/2 cups yellow onion, finely diced

2 tsp Garlic, minced

2 tbs Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs tomato paste

1/2 cups water

1 tbs Tuscany sunflower oil

Beans & Veggies

1 cups black beans, drained and rinsed

3/4 cups corn (frozen, thawed or canned drained)

1 unit jalapeño, seeded and thinly sliced

Toppings & Garnish

1/2 cups Sour cream

3/4 cups fresh salsa (mild or medium)

2 tbs pickled jalapeños (optional)

1 unit ripe avocado, diced (or guacamole)

2 tbsp green onions, thinly sliced

2 tbsp Fresh cilantro, chopped

2 unit Lime wedges

Optional Queso

8 oz processed cheese (Velveeta) or cheddar, cubed

1/4 cups Milk

1/4 cups diced tomatoes with green chiles (Rotel), drained

Method

Seasoned beef

Cook aromatics

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil. When shimmering, add the finely diced onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Brown beef

Add the ground beef to the skillet. Break up with a spatula and cook 5–7 minutes until no pink remains and edges begin to brown.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, salt and black pepper. Add tomato paste and 1/2 cup water, scraping any browned bits from the pan. Reduce heat to low and simmer 3–4 minutes until sauce thickens. Taste and adjust seasoning. Keep warm off heat.

Beans & Veggies

In a small saucepan or microwave-safe bowl, warm the drained black beans and corn together for 2–3 minutes until heated through. Season with a pinch of salt and pepper. If using raw jalapeño, reserve slices to top the assembled nachos.

Optional Queso

If making queso: combine cubed processed cheese (or cheddar), 1/4 cup milk and diced tomatoes with chiles in a small saucepan over low heat. Stir constantly until cheese melts and mixture is smooth, about 5 minutes. Keep warm on lowest heat, stirring occasionally. If too thick, add more milk 1 tablespoon at a time.

Assemble & Bake

Preheat oven to 425°F (220°C). Arrange half of the tortilla chips in an even single layer on a large rimmed baking sheet or oven-safe platter, overlapping slightly. Scatter half the shredded cheeses over the chips.

Spoon half of the seasoned beef evenly over the cheese layer. Distribute half the warmed black beans and corn and half the jalapeño slices over the beef. Add remaining chips in a second layer, then top with the remaining shredded cheeses, beef, beans, corn and jalapeños.

If using queso, drizzle some warm queso over the top in addition to the shredded cheeses. Place the baking sheet in the preheated oven and bake 6–9 minutes, until cheeses are fully melted and bubbling and chips at edges are toasty.

Finish & Serve

Remove nachos from oven. Dollop sour cream and spoon fresh salsa over the nachos in several places. Scatter diced avocado (or spoon guacamole), pickled jalapeños (if using), sliced green onions and chopped cilantro over the top.

Serve immediately with lime wedges on the side for squeezing over individual portions. Provide extra salsa, sour cream and queso on the side if desired.