Loaded Nachos Supreme
These mouthwatering Loaded Nachos Supreme are packed with flavor and vibrant colors. They’re consummate party food, and they’re equally delicious when enjoyed as an appetizer or a casual dinner at home.
Easy Loaded Nachos Supreme Recipe
It’s guaranteed when I bring out this huge pan of nachos, that people line-up and grab a plate to eat. I never have to ask twice. It’s the type of food we call party food at our house, no party required. Another popular family dish are my easy cheesy taco sliders that double as an appetizer and game day snack. Some days, hot chicken salad served with pita chips or crostini makes a tasty snack as well as casual classics like cowboy pasta salad that’s practically a meal in a bowl.
How to Make the Best Loaded Nachos Supreme Recipe in the Oven
Whether you’re celebrating Cinco de Mayo, tailgating or making a festive Mexican feast for the family at home, nachos are a guaranteed hit.
- Ingredients you’ll need to make this recipe for Loaded Nachos Supreme: Tortilla chips, ground beef, chorizo sausage, onion, garlic, taco seasoning, salt, cumin, lemon pepper, canned Ranch style beans, prepared queso, shredded pepper jack and colby jack cheese, pico de gallo, diced avocado, sliced fresh jalapeno peppers and crema or sour cream or serving.
- I highly recommend the blended flavor of ground beef and chorizo sausage for these nachos. That said, you could opt to use all beef, or all chorizo should you prefer to do so.
- The drippings left behind in the pan from the chorizo seasons the pinto beans. You can taste and adjust salt to your taste or adjust the amount of taco seasoning, if you opt for an all ground beef nachos version.
- I make these pan nachos using my large rimmed grill pan. When doing it this way, I find that the chips stay crisp when drizzled with the gooey queso due to the ridges in the pan. You can, of course use a large standard sheet pan or oven safe griddle instead.
- The perfect accompaniment for nachos supreme is a big batch of homemade pico de gallo to go on top. If you prefer. you could top this with diced fresh tomatoes and sliced jalapenos with diced onion, instead. If you aren’t a fan of jalapenos, use green pepper for a milder option.
- In addition to the diced avocado, I usually serve a dish of fresh guacamole on the side. Roasted or chili powder seasoned corn would also be a tasty addition.
- Other optional toppings suggestions include sliced ripe olives, fresh cilantro, refried beans, green onion, hot sauce or crema or a generous serving of restaurant style salsa from Iowa Girl Eats.
- See my recipe for Homemade Taco Seasoning mix here.
Kitchen Tools You’ll Need To Make Loaded Nachos Supreme
To make these sheet pan nachos in the oven you’ll need the following kitchen supplies:
- A large rimmed grill pan, griddle or sheet pan
- A large skillet to brown ground beef and chorizo
- A chopping board
- A sharp knife for chopping vegetables and limes
- Microwave safe bowl for melting queso. A pouring spout is helpful.
- Measuring spoons for measuring spices
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Loaded Nachos Supreme
Servings: 10 servings
Calories: 745kcal
Ingredients
- 1 18 oz bag tortilla chips
- 1 lb lean ground beef
- 1 lb ground chorizo sausage
- 1 medium onion diced
- 3 cloves garlic minced
- 2 Tbsp taco seasoning
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp lemon pepper
- 1 14.5 oz can ranch style beans drained
- 1 16 oz container queso warmed just until pourable
- 2 cups shredded pepper jack cheese
- 2 cup shredded colby jack or Mexican blend cheese
- 1 batch pico de gallo (Or, diced fresh tomato, jalapeno and onion)
- 1-2 medium avocados diced
- 1 medium jalapeno pepper thinly sliced
- crema or sour cream or crema and lime wedges for garnishing
Instructions
- Preheat oven to 375°F. Lightly spray a large rimmed grill pan or baking sheet with cooking spray. Set aside.
- To make the Beef and Chorizo: In a 12 inch skillet over medium-high heat, cook together ground beef, chorizo and onion with 1 Tbsp olive or vegetable oil. (Once the chorizo starts to render there will be ample fat to cook) Cook for 8 minutes or just until lightly pink. Add garlic, taco seasoning, cumin and lemon pepper. Stir well cooking until no pink remains.
- Remove meat from skillet using a slotted spoon reserving 1-2 Tbsp drippings, discard the rest. Add pinto beans to pan. Cook for 2 minutes over medium heat, scraping any browned bits from the bottom of the pan. Remove from heat and set aside.
- To assemble: Spread one layer of tortilla chips to completely cover pan. Drizzle chips with 1/2 warm quesoSprinkle queso with 1 cup pepper jack cheeseArrange 1/2 meat mixture and 1/2 beans over cheeseSprinkle meat and beans with 1 cup Colby jack cheeseRepeat starting with chips and ending with Colby Jack cheese to make 2 layers.
- Bake: Place into the oven and bake for 12-15 minutes or just until cheese has melted.
- Serve immediately garnished with pico de gallo, diced avocado, sliced jalapeno peppers, sour cream and lime.
Notes
See how to make homemade Pico de Gallo here.
Nutrition
Serving: 1serving | Calories: 745kcal | Carbohydrates: 38g | Protein: 33g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1893mg | Potassium: 356mg | Fiber: 2g | Sugar: 1g | Vitamin A: 760IU | Vitamin C: 13mg | Calcium: 534mg | Iron: 2mg
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