How To Make Nachos Supreme
Ingredients
• The chips: Tortilla chips are the obvious answer here. You don't necessarily have to use them, but you'll be leaning away from true nacho territory. If you're interested in non-tortilla "nachos," I suggest trying our take on Irish nachos or St. Patrick’s Day nachos, but if you decide to stay classic, a great way to amp up the nachos is with homemade tortilla chips.
• The beef: To me, ground beef is a classic addition to any nachos recipe, but whether you have ground chicken, ground turkey, or just want to keep these vegetarian, go with whatever you and your guests prefer. Just be sure to drain any extra fat after cooking if you're going with a different type of protein.
• The cheese: I'm big fans of Monterey Jack and cheddar, but your options are limitless—just make sure it melts! If you want something a bit spicy, Pepper Jack is a great alternative. The only cheese I recommend that defies the melt rule is cotija. Cotija is hard Mexican cow's milk cheese, which can be added after the nachos bake. Top tip: While buying pre-shredded works for nachos, I always recommend grating your cheese yourself. It's the key to getting the ultimate cheesy meltiness that I crave in a good nachos recipe.
• The beans: Both canned refried beans and black beans are the stars of these nachos. I found that the smoky flavor and texture of refried beans really put this over the top, while black beans keep it hearty and are a great complement to the ground beef. You can swap one or the other if you're in a pinch, but in my opinion, using both will make these superior to any restaurant version.
• The toppings: We’ve added an impressive load of toppings to these nachos, including pickled jalapeños, tomatoes, scallions, and avocado. But you can top your nachos with whatever you want! If you want to stick with the classic vibes, we recommend shredded lettuce, cotija cheese, grilled corn, pinto beans, black olives, pickled red onions, or shredded chicken.
Step-By-Step Instructions
It's incredibly easy to make these nachos. First thing is to soften the onions, which will take longer than cooking the beef. Make sure they're fully softened, and not just translucent, which could take the full 7 minutes.
After they're softened, add the ground beef, breaking it apart with a wooden spoon, and cook until it's crumbly and no longer pink. Then it's time for the garlic, taco seasoning, and refried beans.
That's all the "cooking" you have to do! Next it's time for layering: On a foil-lined sheet, arrange the chips, half of beef-bean mixture, half of cheese, half of black beans, and half of pickled jalapeños. Repeat to make another layer.
Bake the nachos in the oven, which should only take about 15 minutes. Top with any and all desired toppings, and you're ready to serve.
How To Prevent Soggy Nachos
With all of the components and toppings going on, there's always the risk of nachos coming out soggy instead of crispy. Here are our top tips to prevent this catastrophe from happening:
• Now is the time to spurge for higher-quality chips. Corn flour chips tend to hold up better than other types, and be sure to buy the thickest chips you can find.
• It's very important to minimize liquids, so I suggest draining the black beans as much as possible, and making sure there's no pickling liquid left in the jalapeños. Drain off any excess fat in the skillet after cooking the beef before using too.
• As an additional level of protection, you can arrange a layer of chips, then top with cheese, and bake for a few minutes to crisp the chips and partially melt the cheese, letting that act as a barrier between the beef and beans.
• Toppings like sour cream, guacamole, or pico de gallo shouldn't be baked in the oven; simply serve them alongside.
Nacho Variations
I went with the supreme version here, but you’ve got plenty of options when it comes to getting creative with your nachos—they’re one of the most versatile apps.
• Flaming Hot Nachos: As the title boasts, this recipe adds Flamin’ Hot cheetos, sriracha, and plenty of toppings for an extra-hot version.
• Big Mac Nachos: Love the Big Mac? Incorporate all the same flavors with ground beef, pickle chips, shredded lettuce, American cheese, and of course a special sauce.
• Friendsgiving Nachos: Need a creative way to use up those Thanksgiving leftovers? Make these for the perfect post-holiday snack.
• Pulled Pork Nachos: If you want to up the protein, this variation on traditional nachos will bring the BBQ vibes to any gathering.
• Vegan Nachos: While we don't have a written-out recipe for vegan nachos, lot of typical toppings are naturally vegan: guacamole, beans, lettuce, jalapeños, tomatoes, and onions, and most tortilla chips that you can buy are also vegan (check the label to be sure). You can buy vegan cheese if you want, but if you’re already in the kitchen, why not whip up a batch of our vegan chipotle queso to drizzle on top of your nachos?
What To Serve With Nachos
Make it a party and cook up some extra sides to have you and your guests grazing for hours. Here are some ideas:
• Best-Ever Guacamole: One of my favorite ways to use up any leftover avocados after making nachos. Bring on more chips!
• Elote (Mexican Street Corn): Another handheld favorite that's a great veggie side to have on hand, especially in the summertime when corn is at its freshest.
• Classic Pico De Gallo: You can top your nachos with my favorite pico de gallo recipe instead of fresh tomatoes, and use any left over to serve alongside.
• Homemade Salsa: Bought too many chips? A simple side of homemade salsa is a great way to have an excuse to open up that extra bag.
• Vinegar Coleslaw: To cut through the richness of these chips, I love a bright, crisp side, like this cabbage coleslaw. A spoonful alongside the nachos help complete the party-snacking experience.
Full list of ingredients and directions can be found in the recipe above.
Made This?
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