Beef nachos supreme are the ultimate game-day sheet pan: two trays of tortilla chips layered with refried beans, taco-seasoned ground beef and a pound of melted cheddar and Monterey Jack, baked until bubbly and topped with fresh tomatoes and green onions. They take 15 minutes of prep and feed 8.
How to make nachos supreme: Brown the beef and onion to 160°F, drain, and simmer with taco seasoning and water until saucy. Spread the chips on two lined baking sheets, dollop on the refried beans, add the beef and cover with cheese. Bake at 400°F for 15 minutes, then top with diced tomatoes and green onions and serve right away.
Why You’ll Love Them
- Loaded: beans, beef and cheese on every layer, not just the top.
- Feeds a crowd: two sheet pans for game day or a party.
- Fast: 15 minutes in the oven.
- Customizable: pile on your favorite toppings.
What Is on a Nacho Supreme?
“Supreme” means fully loaded: crispy tortilla chips topped with seasoned ground beef, refried beans and plenty of melted cheese, then finished with fresh tomatoes and onions, and usually sour cream. The fast-food version uses nacho cheese sauce; this homemade sheet-pan version uses shredded cheddar and Monterey Jack baked until bubbly, which holds up better on the chips.
Ingredient Notes
Ground beef and onion: 1 pound of beef browned with half a diced yellow onion.
Taco seasoning and water: 1 packet or your homemade blend, simmered with 3/4 cup water into a saucy filling.
Tortilla chips: 2 bags, 16 ounces each. Thick, restaurant-style chips hold the toppings best.
Refried beans: 1 can, dolloped over the chips.
Cheese: 16 ounces shredded; a cheddar and Monterey Jack blend melts beautifully.
Toppings: 3 diced Roma tomatoes and 2 to 3 sliced green onions.
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Ingredients
- Taco seasoning (store-bought or homemade)
- 3/4 cup water
- 1 pound ground beef
- 1/2 yellow onion, diced
- 2 bags tortilla chips (16 ounces each)
- 1 can refried beans
- 16 ounces shredded cheese (cheddar and Monterey Jack recommended)
- 3 Roma tomatoes, diced
- 2-3 green onions, sliced
How to Make Beef Nachos Supreme
1. Cook the beef. Preheat your oven to 400°F (200°C). In a skillet over medium-high heat, cook ground beef and diced onion until browned and the beef reaches 160°F, about 8 minutes. Drain excess fat. Add taco seasoning and 3/4 cup water, simmering until liquid reduces, about 5 minutes.
2. Layer. Line two large baking sheets with parchment paper. Spread tortilla chips evenly across both sheets. Spoon dollops of refried beans, then layer the seasoned beef, and sprinkle generously with shredded cheese.
3. Bake. Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.
4. Top and serve. Sprinkle diced Roma tomatoes and sliced green onions over the baked nachos. Serve hot directly from the baking sheets or transfer to a platter.
Tips for the Best Sheet Pan Nachos
- Use sturdy chips. Thin chips break and go soggy under the toppings.
- Layer twice for big batches. A layer of chips, beans, beef and cheese, then repeat, so the bottom chips aren’t bare.
- Simmer the beef until thick. Watery meat makes soggy nachos.
- Warm the beans. A few seconds in the microwave makes refried beans easy to dollop.
- Shred your own cheese. It melts smoother than bagged.
- Add cold toppings after baking. Tomatoes, sour cream and guacamole go on at the end.
How to Make Nachos for a Crowd
Sheet pans are the secret to party nachos. Spreading the chips over two large trays keeps the layer thin, so the cheese melts evenly and every chip gets toppings. Bake one tray at a time if your oven runs hot, and start the second tray while guests work on the first so they stay warm and crisp. Set out the cold toppings in small bowls so everyone can build their own plate, and keep extra chips nearby for scooping up the last of the beef and cheese.
Homemade Taco Seasoning
No packet? Mix chili powder, ground cumin, garlic powder, onion powder, paprika, dried oregano, salt and pepper, with a pinch of cayenne if you like heat. Stir it into the browned beef with the water and simmer the same way. Making your own lets you control the salt and spice level.
Topping Ideas
- Classic: sour cream, guacamole and salsa.
- Heat: pickled or fresh jalapeños.
- Fresh: shredded lettuce, cilantro and a squeeze of lime.
- Extras: black olives, black beans or corn.
- Swap the meat: shredded chicken or chorizo instead of beef.
Storage
Nachos are best fresh, because the chips soften as they sit. Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. For better leftovers, store the beef and beans separately and build a fresh tray when you’re ready.
What to Serve With Them
Serve them with salsa, guacamole and queso for game day, or with Mexican rice and a salad for dinner.
More Tex-Mex favorites: Frito pie, layered taco bake, homemade Crunchwrap Supreme, taco stuffed baked potatoes and cream cheese chicken enchiladas. For another cheesy party snack, try Philly cheesesteak cheesy bread.
Frequently Asked Questions
What is on a nacho supreme?
Tortilla chips, seasoned ground beef, refried beans and melted cheese, topped with tomatoes, green onions and often sour cream.
How do you keep nachos from getting soggy?
Use thick chips, simmer the beef until thick and add cold toppings after baking.
Can I make them ahead?
Cook the beef ahead and refrigerate it. Assemble and bake just before serving.
What cheese is best for nachos?
A cheddar and Monterey Jack blend melts smoothly and has good flavor.
Can I use ground turkey?
Yes. Cook it to 165°F before adding the seasoning.
How long do leftovers keep?
3 to 4 days in the refrigerator, though the chips will soften.
Final Notes
Use sturdy chips, layer the toppings and add the cold toppings after baking. If you try them with chicken or chorizo, tell me in the comments how they turned out.
Epic Beef Nachos Supreme
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Ingredients
- Taco seasoning store-bought or homemade
- 3/4 cup water
- 1 pound ground beef
- 1/2 yellow onion diced
- 2 bags tortilla chips 16 ounces each
- 1 can refried beans
- 16 ounces shredded cheese cheddar and Monterey Jack recommended
- 3 Roma tomatoes diced
- 2-3 green onions sliced
Instructions
- Preheat your oven to 400°F (200°C). In a skillet over medium-high heat, cook ground beef and diced onion until browned and the beef reaches 160°F, about 8 minutes. Drain excess fat. Add taco seasoning and 3/4 cup water, simmering until liquid reduces, about 5 minutes.
- Line two large baking sheets with parchment paper. Spread tortilla chips evenly across both sheets. Spoon dollops of refried beans, then layer the seasoned beef, and sprinkle generously with shredded cheese.
- Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.
- Sprinkle diced Roma tomatoes and sliced green onions over the baked nachos. Serve hot directly from the baking sheets or transfer to a platter.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
