Nachos Supreme with Sour Cream (Printable)

Crispy tortilla chips topped with seasoned beef, melted cheese, fresh toppings, and sour cream in a vibrant Tex-Mex style.

# What You'll 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, for serving

# How to Make It:

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 Advice:

01 -
  • The seasoned beef has this perfect balance of smoky and spicy that makes everyone keep reaching for just one more handful
  • Everything comes together in thirty minutes, but the result tastes like you spent way more effort on it than you actually did
02 -
  • The secret to restaurant-style nachos is spreading everything in layers instead of piling it all in the center, which ensures every single chip has toppings
  • Add the fresh vegetables after baking, not before, or they will become wilted and sad from the oven heat
03 -
  • Shred your own cheese instead of buying pre-shredded bags, because the anti-caking coating prevents proper melting
  • Use the largest baking sheet you have instead of piling chips high on a small one, which guarantees better topping distribution

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