Can I prepare the beef mixture ahead of time?

Absolutely! The beef and bean mixture can be prepared up to 2 days ahead and stored in the refrigerator. This makes assembly super quick when you're ready to eat. Just reheat the mixture before layering it with the chips and cheese.

How do I keep my nachos from getting soggy?

The key is using sturdy, thick tortilla chips and making sure your beef mixture isn't too wet. Drain excess liquid from the meat before assembling, and serve immediately after adding the toppings. For parties, consider assembling and baking in batches rather than making one giant portion that sits out.

Can I make these nachos vegetarian?

Definitely! Simply omit the ground beef and either double the black beans or add another bean variety like pinto. You could also substitute plant-based ground "meat" or seasoned lentils. The taco seasoning works wonderfully with these alternatives for equally flavorful vegetarian nachos.

What's the best cheese for nachos?

While this recipe calls for cheddar, the best cheese for nachos melts easily and has good flavor. A combination of cheeses often works best - try mixing cheddar with Monterey Jack for optimal meltability with flavor. Avoid using only hard cheeses like Parmesan, as they don't create that gooey texture we all love in nachos.

Beef Nachos Supreme Recipe

Description

Beef Nachos Supreme is the ultimate comfort food that’s quick and easy to prepare. Made with perfectly seasoned ground beef, melty cheddar cheese, black beans, and crispy tortilla chips, this dish is layered with toppings like fresh tomatoes, black olives, cilantro, and jalapeños for a delightful blend of flavors and textures. Make it as a crowd-pleasing appetizer or a quick main course!

Ingredients

Units Scale

For the Nachos

1 pound ground beef (97% lean)
1/2 cup white onion, finely chopped
1/2 cup green bell pepper, finely chopped
1/8 cup water
1 ounce taco seasoning mix (1 packet)
15 ounces black beans, rinsed and drained, heated
11 ounces tortilla chips (3/4 of a bag)
3 cups cheddar cheese, freshly shredded
1 cup cherry tomatoes, diced
1/4 cup black olives, sliced
1/4 cup cilantro, finely chopped
2 jalapeños, sliced
2 to 3 green onions, sliced

Optional Toppings

1 cup sour cream
1 cup salsa

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). This will ensure it’s ready when the nachos are assembled.
Cook the Beef Mixture
Heat a large skillet over medium-high heat. Add ground beef, white onion, and green bell pepper. Cook for 5 to 8 minutes, breaking up the beef as it cooks, until the juices run clear and the vegetables are softened.
Season the Mixture
Add the water and taco seasoning to the skillet. Stir for 2-3 minutes, ensuring the beef is well-coated with the seasoning. Add the rinsed and drained black beans to the skillet and mix everything together. Remove from heat and set aside.
Assemble the Nachos
In a 9×13 baking dish or baking sheet, layer half of the tortilla chips. Spread half of the beef mixture on top of the chips, followed by half of the shredded cheese. Repeat with the remaining tortilla chips, beef mixture, and cheese.
Bake the Nachos
Place the dish in the preheated oven and bake for 5 to 7 minutes, or until the cheese is fully melted and bubbly. Remove the baking dish from the oven.
Add Toppings and Serve
Top the baked nachos with fresh cherry tomatoes, black olives, cilantro, jalapeño slices, and green onions. Add dollops of sour cream and salsa if desired. Serve immediately and enjoy!

Notes

To add more heat, use spicy taco seasoning or incorporate hot sauce into the beef mixture.
Make it vegetarian by swapping the ground beef with vegetarian crumbles or extra beans.
Use freshly grated cheese for the best melt and flavor.
Leftovers can be reheated in the oven for a few minutes to crisp them back up.
For added crunch, try using a mix of tortilla chip flavors.

Nutrition

Serving Size: 1 Serving
Calories: 355kcal
Sugar: 2g
Sodium: 650mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 18g
Cholesterol: 50mg