Loaded Cheese Nachos Supreme

My roommate in college used to make these epic nacho platters every Friday night while we queued up movies. The way the cheese would bubble up and get those perfect golden brown edges still makes my stomach rumble. I've since learned that the secret isn't just piling everything on at once, it's about building layers so every chip gets its fair share of toppings. Now it's become my go-to for casual get-togethers because nothing brings people together quite like reaching for the same messy plate of food.

Last summer I made these for a backyard movie night and watched my usually skeptical father-in-law go back for thirds. There's something about the contrast of hot melted cheese against cool fresh toppings that just works. My niece now requests them every time she visits, calling them 'the good kind of messy.'

Ingredients

• 200 g tortilla chips: Choose sturdy chips that won't wilt under the weight of toppings, lightly salted works best to balance the rich cheese
• 200 g shredded cheddar cheese: The sharpness cuts through the other rich ingredients and provides that classic nacho flavor everyone expects
• 100 g Monterey Jack cheese: This melts incredibly smoothly and adds a mild creaminess that balances the cheddar
• 150 g canned black beans: Rinse them really well to remove the canning liquid, which can make your nachos soggy
• 2 fresh jalapeños: Slice them thin if you want moderate heat, or leave the seeds in for extra kick
• 100 g cherry tomatoes: These add a burst of freshness that cuts through the cheese and beans
• 1 small red onion: The mild sweetness works better than white onion here
• 2 tablespoons fresh coriander: Don't skip this, the bright herbal flavor is essential for cutting the richness
• 1 ripe avocado: Adds creaminess and a cooling element against the spicy components
• 4 tablespoons sour cream: Essential for that cool contrast against the hot cheese
• 4 tablespoons salsa: Use your favorite salsa or make it fresh if you have time
• 200 g ground beef: Optional, but browned with spices it adds substantial protein and depth
• 1 teaspoon chili powder and 1/2 teaspoon cumin: Classic spices that give the beef that authentic taco flavor

Instructions

Prep the meat if using:

Heat olive oil in a skillet over medium heat, add ground beef, chili powder, cumin, salt and pepper. Cook for 5-6 minutes until browned and fully cooked through.

Get your oven ready:

Preheat to 200°C (400°F) while you arrange your chips on a large ovenproof platter or baking sheet.

Build your layers:

Spread chips evenly, then scatter black beans and both cheeses across them. Add the cooked beef if you're using it.

Add some heat:

Scatter sliced jalapeños and half the red onion over the top before baking.

Melt it all together:

Bake for 8-10 minutes until the cheese is completely melted and starting to bubble in spots.

Finish with freshness:

Top immediately with cherry tomatoes, avocado, remaining onion and coriander while everything's still hot.

Serve it up:

Bring to the table with sour cream and salsa on the side for people to add as they like.

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These nachos have become our Super Bowl tradition because they're so easy to customize. Everyone can pile on what they want, and somehow eating with your hands makes the game feel more exciting. I've learned to make a double batch because the first one always disappears before halftime.

Getting the Perfect Cheese Melt

The key to restaurant style nachos is using freshly grated cheese rather than pre shredded bags. Pre shredded cheese has anti caking agents that prevent it from melting smoothly together. Grate your own cheese blocks and toss the two varieties together before sprinkling, this ensures even distribution and that gorgeous cheese pull in every bite.

Making Them Your Own

I've made these with leftover roasted chicken, grilled shrimp, even crumbled chorizo when I wanted something different. The beans can easily be swapped for pinto beans if you prefer, or omitted entirely for a lighter version. Sometimes I add a layer of refried beans mixed with a little taco seasoning under the chips for extra creaminess.

Serving Suggestions and Timing

Nachos are best served the moment they come out of the oven while the cheese is at its molten best. I like to set up a toppings bar so guests can customize their portion. This also keeps me from running back and forth during the movie or game.

• Line your baking sheet with parchment paper for easier cleanup
• Have all your cold toppings prepped before the nachos go into the oven
• Warm your sour cream slightly so it doesn't cool down the hot cheese too quickly

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Gather your friends, pour your favorite drinks, and dig in while everything's hot and messy. These nachos aren't supposed to be perfect, they're supposed to be delicious.

Recipe Q&A

→ How do I keep my nachos from getting soggy?

Layer ingredients strategically by placing beans and meat directly on chips, then topping with cheese. Add fresh vegetables like tomatoes and avocado after baking, not before. Serve immediately while the cheese is hot and bubbly.

→ Can I make these vegetarian?

Absolutely. Simply omit the ground beef. The black beans provide plenty of protein and substance. You can also add extra cheese or include grilled vegetables like bell peppers and corn for more variety.

→ What type of cheese works best?

A combination of cheddar and Monterey Jack creates ideal flavor and melting properties. Cheddar brings sharpness while Monterey Jack adds creaminess. Pre-shredded cheese blends containing both varieties work perfectly.

→ How can I make them spicier?

Use pickled jalapeños instead of fresh for more heat, or add sliced serrano peppers. Incorporate cayenne pepper into the meat seasoning, or serve with hot salsa on the side. A dash of hot sauce over the finished dish works too.

→ What should I serve with nachos?

Classic pairings include guacamole, pico de gallo, and various salsas. Cold beverages like Mexican lager, margaritas, or citrusy sodas complement the rich, spicy flavors. A simple side salad can balance the meal.