Nachos Supreme with Sour Cream

The best nachos I ever made were completely unplanned. My brother showed up at my door with three friends after a concert, starving and expecting actual food. I raided my fridge and threw together whatever Tex-Mex ingredients I could find, which happened to be exactly what makes these nachos so incredible. That night turned into a tradition, and now nobody lets me host without promising this recipe first.

Last Super Bowl, I deliberately made double what I thought we needed. My sister looked at me like I was crazy until the platter came out of the oven. Within fifteen minutes, both baking sheets were completely empty, and people were genuinely disappointed there werent leftovers. That is when I knew this recipe was a permanent keeper for any gathering.

Ingredients

• Ground beef: The 250g portion coats the chips perfectly without overwhelming them, and draining the fat keeps everything crispy instead of soggy
• Olive oil: Just one tablespoon helps the spices bloom and coat the beef evenly while it browns
• Chili powder, cumin, smoked paprika: This trio creates that authentic Tex-Mex flavor profile, with the smoked paprika adding a subtle depth that regular paprika just cannot match
• Garlic and onion powder: These build a savory foundation that makes the beef taste like it has been simmering for hours
• Tortilla chips: Choose sturdy chips that can hold up under the weight of toppings without turning to mush immediately
• Cheddar and Monterey Jack: The blend gives you sharp flavor from the cheddar and incredible melt from the Jack
• Fresh vegetables: The tomato, onion, and cilantro cut through the richness with bright, fresh flavors
• Jalapeño: Thin slices provide pops of heat that contrast beautifully with the creamy cheese and sour cream
• Sour cream: This is the cooling element that ties all the bold flavors together

Instructions

Crisp the beef with aromatics:

Heat that olive oil in your skillet over medium heat, then add the ground beef and break it apart as it cooks. Let it brown for five to six minutes until it is cooked through, then drain the excess fat so your chips do not get soggy later.

Season the meat:

Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Let the spices cook into the beef for two minutes, and your kitchen will start smelling like a Tex-Mex restaurant.

Build the foundation:

Spread those tortilla chips across your largest ovenproof platter or baking sheet in a single layer. Give them some room to breathe so every chip gets covered in toppings.

Layer on the goodness:

Spoon the seasoned beef evenly over the chips, making sure every corner gets some of that spiced meat. Sprinkle both cheeses generously on top until you can barely see the chips underneath.

Melt it all together:

Bake at 200°C for eight to ten minutes. Watch through the oven door, and pull the platter out when the cheese is completely melted and starting to bubble in spots.

Add the fresh elements:

Scatter the diced tomato, red onion, jalapeño slices, and black olives over the hot melted cheese. The heat from the nachos slightly warms the vegetables without cooking them.

Finish with the cool toppings:

Dollop sour cream across the top and sprinkle with fresh cilantro. Serve immediately with lime wedges on the side so people can squeeze that bright acidity over their portion.

Save

My friend Sarah refuses to order nachos at restaurants anymore. She says the homemade version I made for her birthday party ruined all other nachos forever, and honestly, she is not wrong. There is something magical about pulling that bubbling platter out of the oven and watching everyone dive in together.

Making It Vegetarian

Black beans work beautifully as a beef substitute here. Just season them exactly the same way, and you will get all that Tex-Mex flavor without the meat. I have served this to plenty of carnivores who did not even notice the difference.

Customizing The Heat Level

Not everyone loves spice, and that is completely fine. You can leave out the jalapeño entirely or serve them on the side so people can add their own. Pickled jalapeños add a different kind of heat that some people actually prefer over fresh ones.

Serving Suggestions

These nachos disappear fastest when served alongside guacamole and extra salsa. A cold Mexican beer or limeade balances the rich, spicy flavors perfectly. Consider setting up a toppings bar and let everyone customize their own section of the platter.

• Keep the sour cream cold until the very last second so it contrasts with the hot cheese
• Extra lime wedges never go unused, so have more than you think you need
• Napkins are non-negotiable, because these get messy in the best possible way

Save

Every time I make these nachos, someone asks for the recipe. The best moments happen around a platter like this, where everyone is reaching, laughing, and accidentally grabbing the same chip. That is exactly what food should be about.

Recipe FAQs

→ What spices are used for seasoning the beef?

The beef is seasoned with chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper for a rich Tex-Mex flavor.

→ Can I make this dish vegetarian?

Yes, substituting black beans for ground beef creates a delicious vegetarian alternative.

→ How do I ensure the cheese melts evenly?

Arrange the seasoned beef evenly over the chips, sprinkle the shredded cheddar and Monterey Jack cheeses on top, then bake until melted and bubbly.

→ What toppings complement the dish best?

Diced tomato, red onion, jalapeño slices, black olives, fresh cilantro, avocado, and a dollop of sour cream provide fresh, bright flavors and creamy contrast.

→ Is it necessary to use sour cream?

Sour cream adds a creamy and tangy finish that balances the spices, but it can be omitted or replaced with alternatives like guacamole if preferred.

→ What equipment is needed to prepare this dish?

An oven, a large baking sheet or ovenproof platter, a skillet for cooking beef, and kitchen tools like a spatula, knife, and cutting board are all required.