Epic Beef Nachos Supreme

Ingredients

• 450 g (1 lb)80/20 ground beef
• 28 g (1 oz), 1 packettaco seasoning
• 80 ml (⅓ cup)water
• 340 g (12 oz)restaurant-style tortilla chips
• 170 g (1½ cups)shredded Monterey Jack cheese
• 115 g (1 cup)shredded sharp Cheddar cheese
• 425 g (15 oz), 1 canblack beans, drained and rinsed
• 80 g (½ cup)pickled jalapeño slices
• 35 g (¼ cup)sliced black olives
• 180 ml (¾ cup)sour cream
• 180 g (¾ cup)guacamole, shop-bought or homemade
• 240 g (1 cup)pico de gallo or fresh salsa
• 2 tablespoonsfresh coriander leaves
• 1lime, cut into wedges

Instructions

1. 1

   Heat the oven

   Heat the oven to 200°C (400°F). Line a large, rimmed half-sheet pan measuring 46 × 33 cm (18 × 13 inches) with aluminium foil.

2. 2

   Cook the beef

   Brown the beef in a large frying pan over a medium-high heat, breaking it into small pieces, for about 7–8 minutes, until cooked through with no pink remaining. Drain off excess fat. Stir in the taco seasoning and water, then simmer for 2 minutes, until the liquid has been absorbed and the beef looks glossy.

3. 3

   Arrange the chips

   Spread the tortilla chips across the foil-lined pan in a single layer, allowing them to overlap slightly. Avoid making thick piles so the cheese can reach all the chips.

4. 4

   Add beef and beans

   Distribute the seasoned beef evenly over the chips. Spoon the black beans over and around it to fill any bare spaces.

5. 5

   Scatter the cheese

   Sprinkle both cheeses over the whole pan, including the edges. For the best melt, scatter half the cheese first, then add the remaining half on top.

6. 6

   Bake until bubbling

   Bake for 8–10 minutes, until the cheese has melted completely and begins to bubble at the edges. Check at 8 minutes, as the edges of the chips can toast quickly.

7. 7

   Finish and serve

   Take the pan out of the oven. Immediately scatter over the jalapeños and black olives, then add spoonfuls of sour cream, guacamole and pico de gallo across the top. Finish with the coriander leaves and lime wedges, and serve straight from the pan.

What are nachos supreme?

Nachos are a Tex-Mex dish built around tortilla chips topped with ingredients such as cheese, beans and salsa. This loaded version adds seasoned beef and a generous mix of warm and cool toppings, making it well suited to sharing.

The combination works because the chips provide a crisp base, the two cheeses melt over the savoury beef and beans, and fresh salsa, guacamole and sour cream bring contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 28g protein, 48g carbs, 34g fat.

The tortilla chips and beans contribute much of the carbohydrates, while the beef and cheeses provide protein. Fat comes mainly from the 80/20 beef, cheese, sour cream and guacamole; serve with a crisp salad or extra fresh salsa for a more balanced plate.

Build an even chip base

Chip layer: spread the tortilla chips across the pan in a mostly single layer, with only light overlap. Chips buried in a thick pile are less likely to get an even coating of cheese.

Pan choice: a large, rimmed half-sheet pan gives the toppings room and helps keep chips from spilling as you assemble and serve.

Season the beef well

Browning: break the beef into small crumbles as it cooks so it can be scattered evenly over the chips. Cook it until no pink remains, then drain excess fat before adding the seasoning.

Sauce: simmer the taco seasoning with water for 2 minutes, until the liquid is absorbed and the beef looks glossy. This helps the seasoning cling to the meat rather than pooling on the chips.

Get the cheese to melt

Two cheeses: Monterey Jack gives the topping a smooth melt, while sharp Cheddar contributes a more pronounced cheese flavour.

Layering: scatter half the cheese over the beef and beans, then add the rest. Bake at 200°C (400°F) for 8–10 minutes, checking at 8 minutes so the exposed chip edges do not toast too far.

Add toppings after baking

Hot toppings: the jalapeños and olives go on as soon as the pan comes out, so they warm slightly without baking for the full time.

Cool toppings: add the sour cream, guacamole and pico de gallo after baking. This keeps their fresh, creamy character distinct from the hot, melted layer underneath.

Serve while hot

Timing: these nachos take 25 minutes in total, and are best served straight from the oven while the cheese is still melted. Put the pan in the middle of the table and let everyone take a portion.

On the side: lime wedges let people add a fresh citrus squeeze to taste. A simple green salad can make a refreshing contrast to the rich, loaded topping.

Recipe notes & tips

• Drain the cooked beef thoroughly so excess fat does not soften the chips.
• Rinse and drain the black beans well before scattering them over the chips.
• Keep the chip layer thin enough that the toppings can reach across the pan.
• Check the cheese at 8 minutes, particularly if the chips are close to the edges of the pan.
• Add the sour cream, guacamole and pico de gallo only after baking.
• Serve the nachos immediately for the best contrast between crisp chips and melted cheese.

Variations

• Add sweetcorn: scatter drained sweetcorn over the chips with the black beans.
• Change the beans: use drained pinto beans in place of black beans.
• Make it spicier: add extra pickled jalapeños to the finished pan.
• Add fresh tomato: use a chunky fresh salsa or pico de gallo as the topping.
• Switch the herbs: finish with fresh coriander and a squeeze of lime as written, or leave out the coriander if you prefer.

Common mistakes to avoid

• Piling up the chips: thick layers leave some chips bare; spread them in a single, lightly overlapping layer.
• Leaving excess fat in the beef: it can make the chips greasy; drain the pan before adding seasoning.
• Adding the cheese all at once: the topping may be less even; scatter half first and the rest over it.
• Baking too long: exposed chip edges can toast quickly; start checking at 8 minutes.
• Baking the cool toppings: sour cream and guacamole lose their fresh contrast; add them after the pan comes out.
• Waiting to serve: the chips soften as the toppings sit; bring the pan to the table straight away.

How to store

These nachos are best eaten straight away, as the toppings soften the chips over time. If you have leftovers, refrigerate them promptly in a covered container and use within 2 days; reheat in an oven until hot, noting that the chips will not be as crisp and the cool toppings are best added fresh.

Frequently asked questions