Description
Loaded Nachos Supreme is the ultimate game-day snack or movie-night treat! Crispy tortilla chips piled high with seasoned meat, melty cheese, and fresh, zesty toppings create a flavor explosion in every bite. Perfect for sharing, this recipe is easy to customize and always a crowd-pleaser.
Ingredients
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1 large bag (12–13 oz) tortilla chips
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1 lb ground beef (or pulled pork, shredded chicken)
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1 packet taco seasoning (or 2 tbsp homemade: chili powder, cumin, paprika, garlic powder, oregano)
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1 cup canned black beans, drained and rinsed
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2 cups shredded Mexican blend cheese
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½ cup sliced pickled jalapeños
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½ cup sour cream (or Greek yogurt)
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¼ cup chopped fresh cilantro (or parsley/lime juice)
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½ cup diced tomatoes or salsa
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¼ cup chopped green onions
Instructions
1. Cook the Meat
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In a large skillet over medium-high heat, cook the ground beef, breaking it apart, until browned and no pink remains (~6–8 min).
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Drain excess fat. Add taco seasoning and ¼ cup water. Simmer 2–3 min until thickened.
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For pulled pork or chicken, warm and toss with taco seasoning or BBQ sauce.
2. Layer the Nachos
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Preheat oven to 375°F (190°C).
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On a large sheet pan, layer half the tortilla chips, half the meat, half the beans, half the cheese, and half the jalapeños.
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Repeat for a second layer with remaining ingredients.
3. Bake
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Bake 10–12 minutes until cheese is melted and bubbly. Rotate pan halfway for even melting.
4. Add Fresh Toppings
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Remove from oven and top with sour cream, diced tomatoes or salsa, green onions, and cilantro.
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Serve immediately for the crispiest chips.
Notes
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No soggy nachos: Add watery toppings like salsa after baking, drain meat fat, and use thin layers.
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Make ahead: Cook and season meat, and chop toppings up to 2 days in advance.
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Fun variations:
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Veggie nachos: sautéed mushrooms, bell peppers, corn, and onions
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Buffalo chicken: shredded chicken with buffalo sauce + ranch/blue cheese
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BBQ pulled pork: tender pork with BBQ sauce + pickled red onions
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Breakfast nachos: scrambled eggs + sausage, top with cheese and avocado
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