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Loaded Nachos Supreme
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Loaded Nachos Supreme

Course Appetizer, Main Course
Cuisine American, Mexican Inspired
Keyword loaded-nachos-recipe, loaded-nachos-supreme, nachos-recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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 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, 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