## Nachos Supreme: 9-Layer Loaded Mexican Nachos with Ground Beef Taco Pros Nachos Supreme stacks 9 layers on crispy house corn tortilla chips — picadillo-style ground beef, Oaxaca-Jack queso blanco, refried black beans, pico de gallo, pickled jalapeños, house guacamole, Mexican crema, and crumbled cotija. One $14.99 order serves 4 as an appetizer or 2 as a meal, delivers 310 calories per serving, and stays gluten-free on corn chips. ## Nachos Supreme Ingredients: The 9-Layer Stack Nachos Supreme holds 9 distinct ingredient layers, each built from a specific ratio the Taco Pros kitchen repeats on every ticket. Every layer delivers a texture, temperature, or flavor function — crunch, melt, bright acid, creamy finish. The list below names each layer with the restaurant quantity and the matching home-kitchen quantity. ### Corn Tortilla Chips (Layer 1) Corn tortilla chips form the base of Nachos Supreme, fried fresh daily from whole corn tortillas at 350°F for 90 seconds. The thick-cut chips hold topping weight for 15 minutes without going soggy, stay naturally gluten-free on 100% corn masa, and weigh 10 ounces per full order. Home version: 10 ounces thick-cut corn tortilla chips, such as Juanita's, Santitas, or 8 to 10 corn tortillas cut into wedges and fried at 350°F. ### Seasoned Ground Beef, Picadillo-Style (Layer 2) The ground beef on Nachos Supreme is 80/20 chuck browned picadillo-style with onion, garlic, cumin, chili powder, smoked paprika, and tomato sauce. The picadillo method delivers a deep, layered Mexican flavor that plain taco-seasoning beef cannot match. Each full order uses 1 pound of browned beef. Home version: 1 pound 80/20 ground beef, ½ white onion diced, 2 garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ cup tomato sauce. ### Queso Blanco with Oaxaca and Monterey Jack (Layer 3) The queso blanco on Nachos Supreme is a slow-melted blend of Oaxaca and Monterey Jack, held at 160°F for silky pour texture. The kitchen uses real shredded cheese with cornstarch and whole milk — zero processed cheese sauce. One full order uses 3 cups of shredded cheese. Home version: 1½ cups shredded Oaxaca, 1½ cups shredded Monterey Jack, ½ cup whole milk, and 1 tablespoon cornstarch for smoother melt. ### Refried Black Beans (Layer 4) Refried black beans on Nachos Supreme are slow-cooked, mashed with garlic and cumin, and finished with bacon fat or olive oil for the vegetarian version. The warm bean layer glues the chips to the upper toppings and carries 4 grams of fiber per serving. Home version: 1 can refried black beans warmed with 1 teaspoon cumin and a pinch of salt. ### Fresh Pico de Gallo (Layer 5) Fresh pico de gallo on Nachos Supreme is diced Roma tomato, white onion, jalapeño, cilantro, and lime juice, chopped to order within 2 minutes of ticket time. The raw salsa adds bright acidity that cuts through the richness of the beef and queso. Home version: 2 Roma tomatoes diced, ¼ white onion diced, 1 jalapeño seeded and minced, 2 tablespoons cilantro, juice of ½ lime, and a pinch of salt. ### Pickled Jalapeños (Layer 6) Pickled jalapeños on Nachos Supreme are sliced in-house and cured 48 hours in white vinegar, garlic, and oregano. The pickle delivers medium heat and bright acid. Guests who want hotter heat swap in fresh-sliced serrano at checkout. Home version: ⅓ cup jarred pickled jalapeño slices. ### House Guacamole (Layer 7) House Guacamole on Nachos Supreme is hand-mashed to order from 1 ripe Hass avocado per serving, with lime, cilantro, white onion, and jalapeño. The kitchen dollops 4 scoops across every full order so each chip-bite lands a scoop. Home version: 1 ripe Hass avocado, 1 tablespoon lime juice, 1 tablespoon diced onion, 1 tablespoon cilantro, and ¼ teaspoon salt, mashed to chunky texture. ### Mexican Crema (Layer 8) Mexican crema on Nachos Supreme is drizzled at room temperature for cool contrast against the hot beef and queso layers. Crema runs thinner and tangier than American sour cream. Each full order uses ¼ cup across the top of the stack. Home version: ¼ cup Mexican crema, or 3 tablespoons sour cream thinned with 1 tablespoon milk. ### Crumbled Cotija Cheese (Layer 9) Crumbled cotija cheese finishes Nachos Supreme with a salty, aged-cheese punch at ⅓ cup per full order. Cotija functions as Mexico's answer to feta — dry, crumbly, salt-forward. The cheese lands on every bite because the kitchen scatters it last. Home version: ⅓ cup crumbled cotija, or substitute feta for a similar salt profile. ## How to Make Nachos Supreme at Home in 25 Minutes The full Nachos Supreme recipe runs 5 steps in 25 minutes from cold start to pan on the table. The sequence locks hot work first and cold toppings last, which protects the chip crunch and the temperature contrast. The broiler does the final 2-minute finish. ### Step 1: Brown the Seasoned Ground Beef Browning the picadillo beef takes 10 minutes from oil-in-pan to off-heat. Heat 1 tablespoon olive oil in a large skillet over medium-high, add the diced white onion, and sauté for 2 minutes. Add the ground beef, break it up with a wooden spoon, and cook for 5 to 6 minutes until no pink remains. Drain excess fat, add garlic, cumin, chili powder, smoked paprika, salt, and tomato sauce, then simmer for 3 minutes until the meat looks glossy. Time: 10 minutes. ### Step 2: Warm the Refried Beans and Melt the Queso Warming the beans and melting the queso runs 5 minutes on two burners over low heat. Warm the refried black beans in a small saucepan, stirring often and thinning with a splash of water as needed. Combine the shredded Oaxaca, Monterey Jack, milk, and cornstarch in a second saucepan over low heat, whisking constantly for 4 minutes until silky. Low heat protects the cheese from breaking. Time: 5 minutes. ### Step 3: Layer Chips, Beans, Beef, and Queso Layering Nachos Supreme stacks 2 full layers on a large oven-safe sheet pan or cast-iron skillet. Preheat the broiler to high. Arrange half the tortilla chips across the pan, spread half the warm refried beans, add half the seasoned ground beef, and pour half the queso across the top. Repeat the sequence for the second layer with the remaining chips, beans, beef, and queso. Pro tip: Two layers is the ceiling — a third layer turns the middle soggy. ### Step 4: Broil for 90 Seconds to 2 Minutes Broiling Nachos Supreme runs 90 seconds to 2 minutes under high heat to bubble the cheese and crisp the top chip edges. Slide the pan into the top rack and watch the cheese every 15 seconds. Broilers move Nachos Supreme from perfect to burned inside 15 seconds of inattention. ### Step 5: Finish with Cold Toppings Cold toppings go on after the broil, never before, to preserve the hot-cold temperature contrast. Pull the pan out and immediately scatter the pico de gallo, pickled jalapeños, guacamole scoops, Mexican crema drizzles, and crumbled cotija across the hot nachos. Serve the pan directly at the table with extra lime wedges on the side. ### Pro Tips from the Taco Pros Kitchen Six kitchen-tested tips separate a strong home Nachos Supreme from a soggy one. Each tip below reflects a lesson learned across thousands of restaurant orders. - Use thick-cut chips to hold topping weight for 15 minutes. - Limit the stack to 2 layers to protect the middle from sogginess. - Melt real shredded cheese with cornstarch on low heat for silky queso. - Season the beef picadillo-style with cumin, chili, smoked paprika, and tomato sauce. - Add pico, guacamole, crema, and cotija after the broiler, never before. - Serve the full pan at the table to protect the chip crunch in transit. ## Nachos Supreme Calories and Nutrition One serving of Nachos Supreme delivers 310 calories, 22 grams of protein, and 4 grams of fiber; the full 4-person order totals 1,240 calories. The nutrition data below reflects the Taco Pros standard recipe confirmed by the kitchen team in March 2026. Custom modifications at checkout shift the values. ### Nutrition Table — Nachos Supreme Nutrient Per Serving (¼ order) Full Order (serves 4) Calories 310 cal 1,240 cal Protein 22 g 88 g Total Fat 18 g 72 g Saturated Fat 8 g 32 g Carbohydrates 22 g 88 g Fiber 4 g 16 g Sugar 3 g 12 g Sodium 640 mg 2,560 mg Contains: Dairy from cheese and crema, trace soy from tortilla chip fry oil. Free from: Gluten, wheat, tree nuts, and eggs. Nutrition values reflect the standard recipe as of March 2026. Extra cheese, protein swaps, or no-crema modifications shift the final values. ## Nachos Supreme Variations: 5 Proteins and 3 Dietary Paths Taco Pros serves Nachos Supreme in 5 protein variations and 3 dietary paths at the same $14.99 base price. Every variation keeps the 9-layer structure intact and swaps only the primary protein or the dietary base. Dietary paths cover default, vegetarian, and celiac-safe preparation. ### Swap Ground Beef for Another Taco Protein Five Taco Pros proteins drop into Nachos Supreme at the same price as the picadillo base. Every protein reaches the nachos from the same kitchen line that supplies the taco and protein bowl menus. - [Al Pastor](../../../../protein-bowl/al-pastor-protein-bowl-pork/) — spit-roasted pork with pineapple - [Carne Asada](../../../../) — grilled marinated steak - [Pollo](../../../../protein-bowl/pollo-protein-bowl-chipotle-chicken/) — chipotle-lime chicken - [Barbacoa](../../../../) — slow-braised beef in chili adobo - [Picadillo](../../../../protein-bowl/ground-beef-protein-bowl-picadillo/) — seasoned ground beef, default base ### Vegetarian Nachos Supreme Vegetarian Nachos Supreme replaces the picadillo beef with extra refried beans, grilled fajita peppers, and sautéed mushrooms. The vegetarian stack holds 340 calories per serving and keeps all 8 remaining layers intact. ### Gluten-Free Nachos Supreme Nachos Supreme stays naturally gluten-free at Taco Pros because the corn tortilla chips contain zero wheat. Celiac guests receive dedicated-prep service from a separated station that handles every Nachos Supreme order flagged at checkout. Flag the requirement at order time or with the server on arrival.