Description

Hey friends, Olivia here! Can you smell it? That irresistible aroma of seasoned beef sizzling away, the tang of jalapeños, and the glorious promise of cheese melting its way across a hot tray of tortilla chips. In my house, nothing gets people cheering faster than when I walk into the room carrying a giant, dangerously loaded sheet pan of Nachos Supreme.

Ingredients

1 large bag (12–13 oz) tortilla chips
Sturdy, restaurant-style chips hold up best.
Chef’s Insight: Mix yellow and blue corn chips for color contrast!
1 lb ground beef (or pulled pork, shredded chicken, or seasoned lentils)
This is your flavor foundation.
1 packet taco seasoning
Or 2 Tbsp homemade mix: chili powder, cumin, onion powder, garlic powder, paprika, salt & pepper.
1 cup canned black beans, drained and rinsed
2 cups shredded Mexican blend cheese
Pro Tip: Shredding from a block melts smoother than pre-shredded.
½ cup pickled jalapeños
Sub with fresh jalapeños or pickled banana peppers.
½ cup sour cream
Or Greek yogurt for a tangier twist.
¼ cup chopped fresh cilantro
Or parsley for cilantro-haters.
½ cup diced tomatoes or salsa
Roma tomatoes work best—they’re less watery.
¼ cup chopped green onions

Instructions

1. Cook the Meat

Brown the ground beef in a large skillet over medium-high heat (6–8 minutes). Drain excess fat. Return to heat, sprinkle in taco seasoning, and add about ¼ cup water. Simmer 2–3 minutes until saucy and fragrant.

Using pulled pork? Warm it in a skillet with a spoonful of BBQ sauce or taco seasoning.

2. Preheat & Layer

Preheat oven to 375°F (190°C).

Spread half the chips onto a large sheet pan. Top with half the beef, half the beans, half the cheese, and half the jalapeños.

Repeat with remaining ingredients to create a glorious second layer.

This double-layer method prevents the dreaded naked chip.

3. Bake

Bake for 10–12 minutes until the cheese is fully melted and bubbly with a few golden spots. Keep an eye on it—nobody wants burnt chips.

4. The Fresh Finish

Remove from oven and immediately add:

dollops of sour cream
diced tomatoes or pico
green onions
fresh cilantro

This keeps everything bright, cool, and crisp.

How to Serve

Honestly? I put the whole sheet pan right in the middle of the table. Nachos are meant to be shared, grabbed, and devoured.
Add plates, napkins, and your favorite drinks—margaritas, agua fresca, or ice-cold sodas.

Notes

My layers used to be chaotic, but once I learned to slow down and build intentionally, every batch became a masterpiece. My funniest memory? Making these for my husband’s birthday and watching our dog Buddy swipe a chip from the edge of the counter, causing a small nacho avalanche. We still call it the “Buddy Batch.”

Nachos are flexible. Out of beans? Use corn. No jalapeños? Use hot sauce. Make it yours.

The only rule?