Nachos Supreme with Sour Cream (Print Version)
Crispy tortilla chips layered with savory beef, melted cheese, fresh vegetables, and creamy sour cream in a Tex-Mex style.
# What You Need:
→ Meat
01 - 9 oz ground beef
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - ½ tsp ground cumin
05 - ½ tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Chips & Cheese
10 - 7 oz tortilla chips
11 - 1½ cups shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
→ Vegetables & Toppings
13 - 1 medium tomato, diced
14 - ½ small red onion, finely chopped
15 - 1 jalapeño, thinly sliced
16 - ¼ cup black olives, sliced
17 - 2 tbsp chopped fresh cilantro
18 - ½ cup sour cream
19 - 1 small avocado, diced
20 - Lime wedges
# How To Make:
01 - Preheat oven to 400°F.
02 - Heat olive oil in a skillet over medium heat. Add ground beef and cook, breaking it up, until browned for 5–6 minutes. Drain excess fat.
03 - Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 2 minutes. Remove from heat.
04 - Arrange tortilla chips on a large, ovenproof platter or baking sheet.
05 - Evenly spoon the seasoned beef over the chips. Sprinkle both cheeses generously on top.
06 - Bake in the oven for 8–10 minutes, or until cheese is melted and bubbly.
07 - Remove from oven. Top with diced tomato, red onion, jalapeño, black olives, and avocado.
08 - Dollop sour cream over the nachos and sprinkle with fresh cilantro. Serve immediately with lime wedges.
# Expert Tips:
01 -
- The cheese gets perfectly melty while the chips stay crispy
- You can customize the toppings however your family likes them
02 -
- Drain the beef after cooking or the nachos will get soggy
- Put the chips on the baking sheet in a single layer for even cheese coverage
03 -
- Bake on the middle rack so the bottom chips do not burn
- Wait until the very last second to add the sour cream so it does not melt everywhere