Loaded Nachos Supreme

Course Appetizer, Main Course

Cuisine American, Mexican Inspired, Southern

Keyword loaded-nachos-recipe, loaded-nachos-supreme, nacho-supreme, supreme-nachos-recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 745kcal

Preheat oven to 375°F. Lightly spray a large rimmed grill pan or baking sheet with cooking spray. Set aside.
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)
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.
Cook for 8 minutes or just until lightly pink. Add the garlic, taco seasoning, cumin and lemon pepper. Stir well cooking until no pink remains.
To Assemble: Spread one layer of tortilla chips to completely cover pan.
Drizzle chips with 1/2 warm queso
Sprinkle queso with 1 cup pepper jack cheese
Arrange 1/2 meat mixture and 1/2 beans over cheese
Sprinkle meat and beans with 1 cup Colby jack cheese
Repeat 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, black olives, sliced jalapeno peppers or pickled jalapeno, sour cream and lime.

Protein - 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. You could also use ground chicken or ground turkey.
Cheese - You could use nacho cheese sauce in place of queso. You could also use another variety of shredded cheese such as cheddar cheese or pepper jack cheese.
Salt - The drippings left behind in the pan from cooking the chorizo usually has ample salt to season the pinto beans. You can taste and adjust the salt to your taste, or adjust the amount of taco seasoning, if you opt for an all ground beef nachos version.
Pan Option - 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. Feel free to line the pan with parchment paper for easy clean-up.
Pico de Gallo - In place of pico de gallo you could top these nachos with salsa or 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.
Veggie Toppings - Green onions, lettuce, pickled jalapeños, diced red onions or ANY toppings you love!