Loaded Nachos Supreme
Crispy chips layered with seasoned beef, beans, cheese, and all the fixings
- 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)
Prep toppings ahead. Cook meat ahead and reheat. Assemble and bake just before serving - nachos must be eaten immediately.
- 1Preheat oven to 400°F
- 2Brown ground beef in skillet, drain fat
- 3Add taco seasoning and water per package directions, simmer until thickened
- 4Spread half the chips on large oven-safe platter or sheet pan
- 5Layer with half the beef, beans, and cheese
- 6Add remaining chips and repeat layers
- 7Bake 8-10 minutes until cheese is melted and bubbling
- 8Top with pico de gallo, avocado, sour cream, and jalapeños
- 9Scatter cilantro over top
- 10Serve immediately with lime wedges
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.
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.