Nachos Supreme – Baked chicken nachos
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I have made this delicious nachos supreme recipe so many times, that I just had to share it with you guys. Loaded with delicious taco meat, black beans, melted cheese, sour cream, and avocado, this easy nacho recipe is a perfect family dinner or a game day snack for a crowd.
Baked Nachos Supreme Recipe
Who does not like Mexican food? Seriously! Have you ever met someone who has said, Mexican? Nah… I pass… I haven’t either. My kids love Mexican food and the recipes like my Cajun Chicken and One Pan Chicken and Rice are a huge hit in our home.
Ingredients for Nachos Supreme
Nearly all the ingredients I used to make these homemade nachos come from Aldi Australia. I love how Ald is committed to providing products that are free from any harmful additives such as artificial colors and flavors. What’s even better is that they offer a great selection of organic items that are budget-friendly. And no, this is not a sponsored post, I am just sharing my experience 🙂
Ok, let’s see what we will need to make it.
- Corn tortilla chips. When it comes to corn, it’s essential to keep in mind that corn is one of the most heavily modified crops on the planet. If possible, it’s always best to choose organic corn chips, or at the very least, look for non-GMO options.
- Ground meat. The classic Mexican nacho recipe traditionally uses ground beef, but I personally prefer using dark chicken mince when making my loaded nachos. However, this is just a matter of taste preference, and you can certainly follow my recipe using beef mince to make beef nachos.
- Cheese. This recipe calls for hard cheddar cheese, which I find to be an excellent choice. If you’re based in the US, Monterey jack cheese or pepper jack are also fantastic alternatives to consider.
- Tomato salsa.
- Black beans. Use organic canned beans if possible.
- Spices. I used a mix of ground cumin, ground coriander, and sweet paprika but you can use your favorite taco seasoning.
See the rest of the ingredients in the recipe card below.
How to make baked nachos
To make nachos supreme is super easy.
- To begin, heat up some extra virgin olive oil in a large skillet and cook the ground meat until it’s slightly browned. Then, add in the spices and a small amount of water and thoroughly mix everything together.
- Next, add some diced tomatoes, drained black beans, and a splash of water (around 1/6 of the can) to the skillet. Bring the mixture to a simmer and let it cook for approximately 5 to 10 minutes.
- While the meat mixture simmers, prepare a large baking sheet by lining it with parchment paper.
- Arrange the corn tortilla chips on the prepared baking sheet. Be sure not to overcrowd the tray with too many chips; it’s better to use two trays if needed to ensure that the chips are not stacked on top of each other.
- Spread a layer of the tomato and chicken mixture over the tortilla chips on the baking sheet, spoon some salsa on top of the chicken mixture, and sprinkle plenty of cheese.
- Bake the nachos for about 10 minutes or until the cheese has just melted. Be careful not to overcook the nachos.
How long to bake nachos in the oven?
Bake time for nachos varies based on oven temperature and cheese quantity. Typically, cheese melts in 5-7 minutes and the nachos heat through. But, the timing can differ based on sheet size and layer thickness. Watch closely to avoid burning the tortilla chips.
Topping for nachos
The options for toppings to add to your nachos once they are cooked are endless. Here are a couple of ideas for you to try:
- Avocado slices.
- Fresh cilantro leaves (coriander) should not be missed in nachos supreme.
- Pico de gallo.
- Guacamole.
- Sour cream.
- Jalapeño peppers.
- Red bell pepper slices.
What are your favorite toppings for baked nachos? Let me know in the comment section below.
What to serve with nachos supreme?
This easy nachos recipe is a delicious and filling dish that can be served as a meal on its own. However, if you want to serve it with something else, here are a couple of ideas:
How to store baked nachos
In my opinion, nachos can’t be stored very well, because they get soggy. However, if you have too many leftover nachos, place them in an airtight container and refrigerate them for 2-3 days. Reheat them in an oven at 360’F (180’C) for 10-15 minutes and enjoy.
Make it a meal prep
A much better idea is to prepare the chicken and tomato mix in advance and refrigerate it for later use. It will keep fresh for 3-4 days in an air-tight container. Assemble and bake the nachos when you’re ready to eat them.
You can also freeze the meat mixture for up to 3 months in a freezer-safe container or a Ziploc bag.
Variations
Vegan nachos. To make it vegan, replace ground meat with a can of brown lentils and use vegan cheese instead of regular cheese. This simple substitution will make the delicious dish plant-based. Brown lentils and black beans are both excellent sources of protein from plants. You can also try pinto beans, they taste great and add some extra protein.
Choose your meat. As already mentioned you can use ground beef to make beef nachos. You can also use ground turkey or even slow-cooked pork instead of chicken mince.
Party platter. Double the recipe and bake the nachos in two baking trays for a large crowd. These sheet pan nachos are perfect party food.
Tips for the best nachos supreme
- Use good-quality tortilla chips, organic if possible.
- Grate the cheese. I personally prefer to grate my own cheese rather than using pre-shredded cheese or cheese blend from the supermarket. The latter often contains anti-caking agents and preservatives which I would recommend avoiding. It only takes a couple of minutes to grate some cheese.
I hope you enjoy this easy nacho recipe as much as we do and if you do please leave me a comment below, I love hearing from you!
Baked Nachos Supreme Recipe
Ingredients
- 1 bag of organic corn chips I recommend using organic corn chips, because corn is one of the most modified crops
- 300 g of free-range or organic chicken mince I use thigh meat
- 1 tin of BPA-free black beans drained organic if possible, they usually don’t cost more than the conventional variety
- 3-4 tbsp of extra virgin olive oil
- 1 large garlic clove minced
- 2 tsp of your favourite Mexican spice or use 1 tsp of ground cumin + 1 tsp of smoked paprika +1 tsp of salt. Add 1/4 tsp of ground chili, if you like it spicy, leave it out if cooking for kids
- 1 BPA-free tin of organic diced tomatoes
- 1 cup of shredded cheese I use Tasty
- 1 avocado coriander leaves, and Greek yoghurt or sour cream to serve.
Instructions
- Preheat your oven to 200’C
- In a large frying pan, heat some extra virgin olive oil on medium-high heat.
- Add the chicken mince and fry for 3-4 minutes, breaking up the meat into small chunks.
- Add the minced garlic, cook for 1 minute
- Add the spices, cook for another minute
- Add the diced tomatoes and a splash of water, approximately 1/6 of the tin, and bring to simmer. Let it cook for 5-10 minutes.
- Meanwhile, prepare the baking tray by placing a sheet of baking paper on the tray.
- Arrange the nachos on the tray, spread the chicken and black beans mix on top of nachos, sprinkle with cheese, and cook for 10-15 minutes until cheese is melted and browned a little.
- Take the nachos out, place some avocado slices on top, sprinkle with fresh coriander leaves, add some dollops of yoghurt or sour cream and enjoy.
- Please let me know in the comments if you made it. It would make my day! 🙂
The whole family loved this dish! I will definitely make it again
Thanks, Kristina! So happy to hear you enjoyed it!