Crisp tortilla chips under a blanket of melted cheese, with spicy beef, beans and fresh toppings. One of the most popular Mexican-inspired starters worldwide, delicious to share, or as a main course with extra meat and guacamole. The secret lies in two things: building in layers, and adding the fresh toppings only after baking.
Nachos supreme
Nachos supreme
Method
01
Meat
Heat the oil and sweat the onion for approx. 3 min. Add the garlic and fry for 30 sec. Add the mince and fry until crumbly. Add all the spices and fry for another approx. 5 min; the meat should be spicy but stay juicy.
02
Assemble
Heat the oven to 200 °C. Spread half of the chips over a large ovenproof dish. Distribute over them half of the meat, half of the beans and half of the cheese. Make a second layer on top with the rest. That way every chip gets topping.
03
Bake
Bake for 7–10 min until the cheese has melted completely. No longer; the chips must stay crisp.
04
Finish
After baking, scatter the tomato, red onion, jalapeño, olives, spring onion and coriander over the top.
05
Serve
Serve immediately with guacamole, pico de gallo, salsa roja, soured cream and lime wedges.
Tips & notes
Use sturdy corn tortilla chips of good quality; thin supermarket chips go soft straight away under the warm toppings. Build in two layers (not everything on top), and add all the fresh, wet toppings only after baking, otherwise the whole thing turns soggy. Nachos are best straight after baking; keep leftover spiced beef separately in the fridge and eat it within 2 days.
Variations
- Add leftover carnitas or carne asada for a meatier version.
- Replace the Cheddar partly with extra Monterey Jack for a meltier result.
Contains:
Milk
Serve with
- Pico de gallo
- Salsa roja
- Guacamole
| Calories | 731 kcal |
|---|---|
| Protein | 44 g |
| Carbohydrates | 21 g |
| Fat | 54 g |
| Fibre | 7 g |
Estimated values, calculated from standard nutritional values per ingredient.
