Ultimate Loaded Nachos Supreme
A towering platter of crispy tortilla chips layered with seasoned beef, melted cheeses, fresh vegetables, and zesty toppings.

Total
35 min
Prep
15 min
Cook
20 min
Serves
4
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Recipe serves 4
Ingredients
- 12 oz Thick-cut tortilla chips
- 1 lb Ground beef (80/20)
- 2 tbsp Taco seasoning
- 1.5 cups Shredded Sharp Cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 1 can (15oz) Refried beans
- 2 pieces Roma tomatoes, diced
- 0.25 cup Pickled jalapeños
- 0.5 cup Sour cream
- 0.5 cup Guacamole
- 3 stalks Green onions, sliced
- 2 oz Black olives, sliced(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a skillet over medium-high heat, brown the ground beef until fully cooked, then drain the excess fat.
- 3
Stir in the taco seasoning and a splash of water to the beef, simmering for 3 minutes until thickened.
- 4
Spread half of the tortilla chips on the baking sheet, then top with half the refried beans, half the beef, and half of both cheeses.
- 5
Repeat with a second layer of chips, beans, beef, and the remaining cheese to ensure every chip is covered.
- 6
Bake for 10-12 minutes or until the cheese is bubbly and starting to turn golden brown.
- 7
Remove from the oven and immediately top with diced tomatoes, jalapeños, black olives, and green onions.
- 8
Finish with large dollops of sour cream and guacamole in the center before serving immediately.
Nutrition per serving
Calories
840
42% of a 2,000 kcal day
| Protein | 38 g |
| Carbohydrate | 52 g |
| Fat | 54 g |
| Fiber | 9 g |
| Sugar | 4 g |
| Sodium | 1450 mg |
Goes well with this
Mexican dishes that round out the meal.

Classic Mexican Red Rice
Traditional long-grain rice toasted and simmered in a fresh tomato and garlic puree.

Mexican Street Corn Tortilla
Spanish omelette base topped with roasted corn, lime, and cotija cheese.

Mexican Birria-Style Spaghetti Squash
Slow-braised beef short rib in a complex dried chili consommé served over oven-roasted spaghetti squash strands.
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