Well-Seasoned Cookbook

flavorful recipes perfected over time

Nachos Supreme

For a snack or a meal, this nacho supreme platter is packed full of ingredients that are both incredibly delicious and healthy!

Ingredients:

1 pound ground hamburger

1 can kidney beans

1 onion, chopped and divided

1 packet taco seasonings

1/4 cup water

Salt and pepper to taste

1 can refried beans

1/2 head of lettuce

4 roma tomatoes

2 bell peppers

Green onions

1 can black olives

1 package corn tortilla chips

1 cup shredded cheddar cheese

Salsa

Sour Cream

Guacamole

Fresh cilantro

Jalapeños (optional)

Directions:

Brown the hamburger in a skillet with the kidney beans, half of the chopped onion, taco seasoning, water, salt, and pepper. Open the can of refried beans and heat them in a saucepan over medium-low heat.

Prepare each of the vegetables and keep them in separate bowls until you are ready to put it all together. The lettuce is best if chopped in long, thin strips. Tomatoes, onions, and green peppers should all be diced pretty small. Green onions and olives should be cut into thin circles.

Just before you are ready to serve, arrange the corn chips on a large platter (be sure the chips are thicker and aren’t a kind of chip that will get soggy too quickly by the toppings).

Add the lettuce next (this will help act as a “buffer” to keep the other toppings from causing the chips to get too soggy too quickly).

Arrange the meat and kidney beans on top of the lettuce (you may or may not need all of the meat, depending on how large of a platter you are preparing). Drop the re-fried beans by spoonfuls in different sections of the platter, do not spread the re-fried beans but just allow them to be arranged in random chunks. Next, sprinkle the tomatoes, green peppers, the remaining half of the chopped onion, and the green onion around the platter. Sprinkle the grated cheese on top of the vegetables and arrange the olives on top of the cheese.

Drop by spoonfuls the salsa, sour cream, and guacamole on top of the platter, being careful not to spread these toppings. The salsa, sour cream, and guacamole should all be in small clusters that are just randomly placed throughout the dish.

Heat some nacho cheese sauce just enough to make is soft and runny and drizzle it over the dish and add some fresh cilantro and jalapeños on top as a garnish. Serve immediate so that the chips are still very fresh and crispy.

Often times, as a way to prevent the chips from getting soggy, I will just arrange all the toppings on the platter as instructed above, but I keep the chips separate and just serve them in a large bowl on the side.