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Crispy Loaded Nachos Supreme with Jalapeño Cheese

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A quick and easy recipe featuring crispy blue corn tortilla chips layered with seasoned beef, black beans, and a homemade jalapeño cheese sauce, topped with fresh pico de gallo and creamy avocado for a perfect game night snack.

Ingredients

Scale
  • 10 ounces (280g) blue corn tortilla chips
  • 1 pound (450g) ground beef, lean or regular
  • 1 can (15 ounces/425g) black beans, drained and rinsed
  • 1 medium red onion, finely diced
  • 1/4 cup (4g) fresh cilantro, chopped
  • 1 medium jalapeño, seeded and finely chopped
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 1 cup (100g) Monterey Jack cheese, shredded
  • 2 medium jalapeño peppers, roasted and finely chopped
  • 3 tablespoons (42g) unsalted butter
  • 3 tablespoons (24g) all-purpose flour
  • 2 cups (480ml) whole milk (or dairy-free milk like oat milk)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup (150g) fresh pico de gallo (tomatoes, onions, cilantro, lime juice)
  • 1/2 cup (120g) avocado slices or guacamole
  • 1/2 cup (120g) sour cream or Greek yogurt
  • Pickled jalapeños (optional)

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula (about 7-8 minutes). Drain excess fat.
  2. Stir in 1 tablespoon of taco seasoning or a mix of chili powder, cumin, garlic powder, and smoked paprika. Cook for another 2 minutes. Set aside.
  3. In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for about 1 minute until it bubbles but doesn’t brown.
  4. Slowly pour in 2 cups whole milk while whisking continuously to avoid lumps. Cook until the mixture thickens (about 4-5 minutes).
  5. Reduce heat to low, then stir in 2 cups shredded sharp cheddar, 1 cup shredded Monterey Jack, 2 roasted and chopped jalapeños, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Stir until smooth and creamy. Remove from heat.
  6. Preheat your oven to 375°F (190°C).
  7. On a large oven-safe baking sheet or casserole dish, spread half of the tortilla chips in an even layer.
  8. Sprinkle half of the cooked beef, black beans, and diced red onion over the chips.
  9. Pour half of the jalapeño cheese sauce evenly on top.
  10. Add the remaining chips, then repeat the layers with beef, beans, onion, and cheese sauce.
  11. Place the nachos in the preheated oven and bake for 10-12 minutes, or until the cheese sauce is bubbling and the edges of the chips start to crisp up.
  12. Remove nachos from oven carefully. Spoon fresh pico de gallo and avocado slices or guacamole evenly over the top.
  13. Add dollops of sour cream or Greek yogurt. Garnish with chopped cilantro and pickled jalapeños if desired.
  14. Serve immediately for the best crunch and melty cheese combo.

Notes

If the cheese sauce thickens too much before serving, gently warm it with a splash of milk to loosen it. Roasting jalapeños adds a smoky depth and softens their heat. Use sturdy tortilla chips to prevent sogginess. Serve immediately after baking for best texture. Leftovers can be reheated in the oven at 350°F for 8-10 minutes to regain crispness. Avoid microwaving to prevent soggy chips.

Nutrition

Keywords: nachos, jalapeño cheese, loaded nachos, game night snack, crispy nachos, homemade cheese sauce, spicy snack

Find it online: https://magnetmeal.com/crispy-loaded-nachos-supreme-with-jalape-n-o-cheese-easy-recipe-to-impress/