Loaded Nachos Supreme
Crispy chips layered with seasoned beef, beans, cheese, and all the fixings
Ingredients
- 1 lbground beef
- 1 packettaco seasoning(or 2 tbsp homemade)
- 15 ozblack beans(drained and rinsed)
- 12 oztortilla chips(sturdy restaurant-style)
- 3 cupsshredded Mexican cheese blend
- 1 cuppico de gallo
- 1avocado(diced)
- 0.5 cupsour cream
- 0.25 cuppickled jalapeños(sliced)
- 0.25 cupfresh cilantro(chopped)
- lime wedges(for serving)
📝 Make Ahead
Prep toppings ahead. Cook meat ahead and reheat. Assemble and bake just before serving - nachos must be eaten immediately.
Instructions
- Preheat oven to 400°F
- Brown ground beef in skillet, drain fat
- Add taco seasoning and water per package directions, simmer until thickened
- Spread half the chips on large oven-safe platter or sheet pan
- Layer with half the beef, beans, and cheese
- Add remaining chips and repeat layers
- Bake 8-10 minutes until cheese is melted and bubbling
- Top with pico de gallo, avocado, sour cream, and jalapeños
- Scatter cilantro over top
- Serve immediately with lime wedges
💡 Pro Tips
Use sturdy, restaurant-style chips that won't get soggy. Layer ingredients so every chip gets toppings. Don't overbake - you want melted cheese, not browned. Add cold toppings after baking. The key is serving immediately while chips are still crispy. A large platter allows everyone to dig in.
📜 History
Nachos were invented in 1943 by Ignacio "Nacho" Anaya at the Victory Club in Piedras Negras, Mexico, just across the border from Eagle Pass, Texas. He improvised the snack for a group of military wives when the cook was unavailable. The loaded version with meat and full toppings evolved in American Tex-Mex restaurants.