EPIC Beef Nachos Supreme Recipe

I’ve perfected an epic Nachos Supreme Recipe that layers seasoned ground beef, refried beans, cheese, tomatoes and green onions with a small secret that always steals the show on game day.

EPIC Beef Nachos Supreme

I’m calling these EPIC Beef Nachos Supreme because they outdo every other game day snack I’ve ever made. Picture sturdy tortilla chips piled with seasoned ground beef, then all the chaos of toppings you can’t stop picking at, it’s loud and totally addictive.

I love that crunchy salty base, it makes the whole thing feel like a party but also dangerously snackable, you’ll eat half before the first commercial ends. This Nachos Supreme is brag-worthy and a little messy, and honestly you’ll be proud when people ask who made it even if you kinda threw it together.

Ingredients

• Ground beef: Big on protein, adds savory fat and flavor, not the healthiest but satisfying.
• Tortilla chips: Crunchy carbs great for dipping, can be high in salt and oil.
• Refried beans: Good fiber and plant protein, creamy base that bulks nachos, mild earthy taste.
• Cheese: Loads of calcium and fat, melts beautifully, adds rich creamy salty punch.
• Avocado/Guacamole: Healthy fats and fiber, cools heat, makes things creamy and slightly nutty.
• Jalapeños: Adds bright heat and citrusy tang, low calorie, packs vitamin C too.
• Tomatoes: Fresh juiciness, vitamin C and lycopene, balances richness with light acidity.
• Sour cream: Tangy cooling dairy, adds creaminess and slight acidity, watch the calories.

Ingredient Quantities

• 12 to 16 oz sturdy tortilla chips (about 1 large bag)
• 1 1/2 lb ground beef, 85% lean if you can
• 2 tbsp taco seasoning or 1 (1 oz) packet
• 1 (15 oz) can refried beans
• 3 cups shredded cheese (about 2 cups sharp cheddar and 1 cup Monterey Jack)
• 1 small yellow onion, chopped
• 2 medium tomatoes, chopped
• 4 green onions, sliced
• 1 to 2 jalapeños, thinly sliced (optional)
• 1/3 cup sliced black olives (optional)
• 1/2 cup sour cream
• 1 cup guacamole or mashed avocado
• 1/2 cup salsa or pico de gallo
• 1/4 cup fresh cilantro, chopped
• 1 lime
• 1 tbsp vegetable oil for cooking
• salt and black pepper to taste

How to Make this

1. Preheat oven to 400°F and line a large rimmed baking sheet with foil or parchment for easy cleanup.

2. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat; add the chopped yellow onion and cook till soft about 3 minutes, then add the ground beef and break it up with a spoon. Cook till no pink remains, drain excess fat if needed, stir in the taco seasoning with about 1/4 cup water and simmer 1 to 2 minutes so the beef is well coated. Season with salt and pepper to taste.

3. Warm the refried beans in a small pot or microwave safe bowl with a splash of water to loosen them so they spread easier. Taste and add a pinch of salt if needed.

4. Spread half the tortilla chips in an even layer on the prepared sheet pan. Dollop half the warmed refried beans across the chips and use the back of a spoon to gently spread thin patches so chips stay crisp. Sprinkle about half the cheese blend over that, then scatter half the cooked beef.

5. Add the remaining chips in a second layer, repeat with the rest of the beans, the rest of the beef and finish with the remaining cheese. Scatter sliced jalapeños and black olives on top now if using.

6. Bake for 8 to 10 minutes until cheese is melted and bubbly. Keep an eye so chips dont burn, ovens vary.

7. While the nachos bake, chop the tomatoes and slice the green onions. Mix the sour cream with a squeeze of lime and a pinch of salt to make a quick crema. Mash the avocado and stir in a little lime juice, salt, and some chopped cilantro for brighter guacamole if your avocado needs help.

8. Remove nachos from oven and immediately top with chopped tomatoes, green onions, jalapeño slices or olives if you didnt add them before, dollops of guacamole and sour cream crema, spoonfuls of salsa or pico de gallo, and sprinkle the chopped cilantro. Squeeze the remaining lime over everything for the best pop of flavor.

9. Serve right away with extra salsa and sour cream on the side. Tip: layer chips, beans and cheese like this so you dont get a soggy mess; for a crowd use two sheet pans and keep extras warm on the lowest oven setting.

Equipment Needed

1. Large rimmed baking sheet, lined with foil or parchment for easy cleanup
2. Large skillet for browning the beef
3. Wooden spoon or sturdy spatula to break up and stir the meat
4. Chef’s knife (or a good sharp knife)
5. Cutting board for veggies and prep
6. Small pot or microwave-safe bowl to warm the refried beans
7. Measuring spoons and a 1/4 cup measure for the taco seasoning and water
8. Mixing bowl and spoon for the sour cream crema and guacamole
9. Oven mitts (and a can opener if your beans arent in an easy-open can)

FAQ

EPIC Beef Nachos Supreme Recipe Substitutions and Variations

• Ground beef: swap with ground turkey or chicken (lean, cooks the same), or use plant based crumbles for a vegetarian option, or shredded rotisserie chicken if you want chunkier pieces — just season well.
• Refried beans: replace with mashed black beans or pinto beans (mash with a little cumin and lime), or spread a layer of warm queso for extra creaminess.
• Tortilla chips: use sturdy pita chips, thick-cut restaurant style tortilla rounds, or oven-baked corn tostadas if you need something less greasy.
• Cheese (sharp cheddar / Monterey Jack): try pepper jack for spice, queso fresco or cotija for a tangy crumbly finish, or a vegan shredded cheese for dairy free nachos.

Pro Tips

– Layer for crunch: tuck thin patches of warmed refried beans and a light dusting of cheese between chip layers instead of slathering everything on top. That way most chips stay crisp and every bite still has beans and cheese.

– Keep wet toppings chilled and add them last: drain or pat salsa, tomatoes and guac so they’re not watery, and spoon them on only after the nachos come out. Hot steam is the main cause of soggy chips.

– Heat everything through first: warm the meat and beans well before assembling so the cheese melts fast. Faster melting means less oven time and fewer burnt or dried-out chips.

– Make cleanup and timing easy: line the sheet pan with foil or parchment and have your cold toppings prepped in bowls. If serving a crowd, use two pans and keep the extras on the lowest oven setting or under a tent of foil so the chips don’t overcook.