Spicy Beef Nacho Supreme
With summer coming up, many of us will be having backyard parties. Without being too complicated, there are a lot of great recipes out there that are perfect when entertaining a large group and the results are amazingly delicious! There’s Six Layer Chip Dip, Pumpernickel Spinach Dip, Crab Artichoke Pepper Dip, Jalapeño Bacon Cheese Dip, Sausalito Smoked Salmon Dip, and many more…
There’s one that originated in Mexico that has been popular for decades, requires little time to prep and is very tasty. Without reinventing the wheel, here is my Spicy Beef Nacho Supreme! I’m not using nontraditional ingredients here but I add a few that make this dish quite interesting and absolutely flavorful…
Although I called it Spicy Beef Nacho Supreme, this dish is not overly spicy but it has some “zip” to it. I do add a few of my Pickled Jalapeños but it is up to you to omit them – that would be a big mistake… c’mon! after all it’s a Mexican dish – or add more than I do.
I like to serve this recipe with David’s famous Creamy Guacamole, sour cream, refried beans and either my Fire Roasted Salsa or Pico de Gallo.
Cinco de Mayo is coming up this weekend and with summer on our door step, this Spicy Beef Nacho Supreme is a fabulous dish to serve! This finger food is the perfect party food… definitely a great recipe for your next gathering! To make your event even more “Mexicano”, serve them along with this delicious Agua de Jamaica or my popular Mixed Berry Margarita!
Bon Appétit! 🍽
If you want to make this dish even more interesting, go with 1/2 lb. (250 g) ground beef with 1/2 lb. (250 g) Chorizo Sausage
Check out these other tasty Mexican inspired recipes… 😀
– El Pollo Cinco de Mayo ~ Slow Cooker Mexican Chicken
– Mexican Cornbread
– Chipotle Chicken Tortilla Pizza
– Grilled Fish Tacos
– Mexican Chicken Sub
– Chicken Tortilla Soup
and for even more great International recipes, click on this link… Recipe Category • International
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Spicy Beef Nacho Supreme
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Ingredients
- 1 lb. (455g) lean ground beef
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 cup red onions, diced
- 1 tbsp. chipotle purée tips & tricks
- 2 large cloves garlic, pressed
- 1 can (4 oz.) diced green chiles
- 1 tbsp. taco seasoning mix see Recipe
- 1 tsp. Mexican oregano
- 1 bag (908g) tortilla chips, or as needed
- 1/2 cup red peppers, diced and divided
- 1 can (2.25 oz.) sliced black olives, drained and divided
- 2 cups sharp Cheddar cheese, grated and divided
- 2 cups Monterey Jack cheese, grated and divided
- 30 large pickled jalapeño peppers, or to taste (optional) see Recipe
- 1 large Roma tomato, seeded and diced
- 2 large green onions, sliced
Directions
- In a large skillet over medium heat, add ground beef and season with salt and freshly ground black pepper. Break down the meat while cooking until halfway done. Add red onions and sauté until soft and translucent, about 4 minutes.
- Transfer to a colander to drain then return the meat mixture back to the skillet. Add chipotle purée, garlic, green chilies, taco seasoning and oregano. Stir the ingredients very well before removing from the heat.
- Preheat oven to 400ºF.
- To assemble the nachos, cover the bottom of a deep dish pizza pan with tortilla chips. Spoon half the beef mixture on top followed with ¼ cup red peppers, half a can of sliced black olives and sprinkle 1 cup each of Monterey Jack and Cheddar cheese. Repeat with the second layer starting with tortilla chips, remaining beef mixture, remaining ¼ cup red peppers and the rest of the black olives.
- Add about 15 pickled jalapeño peppers and cover with the remaining 2 cups of cheeses. Add more jalapeño pepper, to taste
- Transfer the dish to the preheated oven and bake for 7 minutes or until the cheeses are melted and the ingredients are heated through.
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