These Nachos Supreme are a huge hit every single time I make them. I put them on the table and they are always wiped out in minutes. The trick is to amazing nachos is to have fully loaded flavor in every single bite. I start by tweaking the refried beans and continue to add flavor all the way through to the fresh Pico de Gallo and the olives sprinkled on top. These nachos are a sure winner for any occasion.
Using fresh ingredients and taking the time to add those extra little touches, make these loaded nachos burst with flavor. I have included all the recipes you need, plus the links in the notes for the homemade taco seasoning and fresh Pico de Gallo.
To make taco-seasoned meat, brown 1 lb. of ground beef, chicken or turkey. Drain the excess fat and return to pan. Add our taco seasoning mix, and 1 cup of water slowly. Simmer for about 20 minutes. For the water, I start with a half of a cup and then add the other half a little at a time to ensure that the water incorporates with the meat.
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Adding the cream cheese blend, chilies and spices to the refried beans adds so much extra flavor to your nachos. Topping the nachos with fresh, homemade Pico de Gallo pulls that fresh flavor all the way through. The very different, distinct flavors in this recipe give you a burst of flavor with every single bite.
Cream Cheese Blend Recipe
Refried Bean Recipe
In a saucepan over medium heat mix together all ingredients and cook for 5 minutes.
Cream Cheese Blend Recipe
Put all ingredients in a bowl and blend well. You want the cream cheese to be spreadable, so using room temperature is key to being able to mix all ingredients together easily.
Line baking sheet with aluminum foil and spray foil with non-stick cooking spray.
Arrange tortilla chips on the foil in the same shape and size of your serving platter.
Place the refried bean mix on chips, using a rubber spatula spread evenly over the tortilla chips.
Add the cooked taco meat on top of the refried beans.
Sprinkle the cheese over the chips, meat and beans.
Bake for 10 minutes at 350º.
Remove from oven and carefully slide a spatula under the tortillas to loosen them from the aluminum foil, slide the chips onto your serving platter.
Add the shredded lettuce, spreading evenly.
Then add the fresh Pico de Gallo the same way.
If you want extra flavor you can add sour cream, salsa and guacamole for more flavor.
Top with diced black olives.
Click here for detailed instructions on taco seasonings and how to prepare the taco meat. Click the link found here for our recipe for homemade Pico de Gallo. Enjoy!
This Nachos Supreme recipe is gluten free.