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.
These Loaded Nachos Always Get the Party Started
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.
- I highly recommend the blended flavor of ground beef and chorizo sausage. 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 season the pinto beans. You can taste and adjust salt to your taste.
- 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 is a big batch of homemade pico de gallo to go on top. If you prefer. you could top this with diced tomatoes and jalapenos with diced onion, instead.
- In addition to the diced avocado, I usually serve a dish of fresh guacamole on the side.
- Other optional toppings, sliced ripe olives, hot sauce or crema or restaurant style salsa from Iowa Girl Eats.
To Make these Nachos You'll Need:
- 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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Helpful Kitchen Items:
Loaded Nachos Supreme
- 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
- 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 ½ warm quesoSprinkle queso with 1 cup pepper jack cheeseArrange ½ meat mixture and ½ 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.