Super Nachos Recipe

Ground Beef

Heat a large skillet over medium-high heat with 1 tbs olive oil. Add 1 lb ground beef and cook, breaking up with a spoon, until browned (6–8 minutes). Drain excess fat if needed. Sprinkle 2 tbs taco seasoning and 1/4 cup water; simmer 2–3 minutes until sauce thickens. Remove from heat and keep warm.

Shredded Chicken

If using raw chicken, season with 1 tbs taco seasoning and cook in skillet with 1 tbs olive oil over medium heat until internal temp reaches 165°F (6–8 minutes per side depending on thickness). Shred with forks and toss with any remaining seasoning. If using precooked, warm in skillet with a splash of water and 1 tbs taco seasoning for 2–3 minutes.

Carnitas / Pulled Pork

Warm pre-cooked carnitas or pulled pork in a skillet over medium heat for 4–6 minutes until heated through. If dry, add 1–2 tbs water and cover briefly to rehydrate.

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash to desired texture. Add 1 tbs lime juice, 2 tsp finely diced red onion, 2 tbsp diced tomato (optional), 3 tsp salt, and 1 tsp black pepper. Mix, taste, and adjust seasoning. Cover and refrigerate until ready to serve to prevent browning.

Heat 1 cup refried beans in a small saucepan over low-medium heat, stirring occasionally, until hot (4–6 minutes). Add a splash of water if too thick. Keep warm.

Preheat oven to 425°F (220°C). On a large rimmed baking sheet or ovenproof platter, spread half of the tortilla chips in an even single layer. Spoon warmed refried beans in small dollops over the chips (optional). Scatter half of the prepared meat evenly over the chips. Sprinkle half of both cheeses (1 cup cheddar + 1/2 cup Monterey Jack) evenly over the chips and meat. Add another layer of chips, remaining meat if using, then top with the remaining cheeses.

Place the baking sheet in the preheated oven for 5–8 minutes, or until the cheese is fully melted and bubbling. For a crispier top, broil on high for 1 minute—watch carefully to prevent burning.

Remove nachos from oven. Immediately spoon salsa (1 cup) and guacamole (from earlier) in small dollops across the top. Drizzle or dollop sour cream (3 tbs) over the nachos or serve on the side. Sprinkle sliced pickled jalapeños, green onions, chopped cilantro, sliced black olives, and crumbled queso fresco if using. Serve hot, offering extra salsa, guacamole, and hot sauce at the table.