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Up close image of beef nachos supreme on sheet pan with fresh toppings.
Course Appetizer, dinner

Epic Beef Nachos Supreme {Better than Taco Bell}

By: Elysia
Servings 8 servings
A healthy spin off of Taco Bell Nachos Supreme, this oven baked beef nachos supreme recipe is fully loaded with veggies, ground beef, cheese, and refried beans for a homemade dinner that’s quick, yummy, and perfect for kids. The ultimate appetizer or meal for game day, parties, and everything in between, this easy beef nachos recipe can be made on a sheet pan in less than 30 minutes! {Gluten-free-friendly}
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 1 teaspoon olive oil
  • 1 small yellow onion diced
  • 1 red pepper diced
  • 1 pound extra lean ground beef
  • 3 tablespoons homemade or store-bought taco seasoning
  • 1 cup frozen corn kernels
  • 3/4 cup water
  • 1 bag (350 grams) tortilla chips
  • 1 can (14 oz) refried beans
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese

For topping:

  • 3 Roma tomatoes diced
  • 2-3 green onions sliced
  • 1 avocado diced (optional)
  • Handful of cilantro chopped

Instructions

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
  • Heat oil in a large skillet over medium heat. Add onion and peppers and cook until soft and fragrant, about 4-5 minutes.
  • Add ground beef and cook until no longer pink, about 6 additional minutes. Drain off any fat.
  • Next, add in the corn kernels and taco seasoning. Add 3/4 cup water and bring mixture to a simmer. Once simmering, reduce heat and simmer until most of the liquid evaporates, about 5 minutes.
  • While the beef is cooking, distribute chips in a single layer over a large baking sheet.
  • Using a spoon, add small dollops of refried beans evenly over the chips. You don't need to spread the refried beans over the chips since the dollops will spread a bit once heated.
  • Evenly distribute the ground beef mixture over the pan of chips. Evenly sprinkle on the shredded cheese over top.
  • Bake at 400 degrees for 15 minutes or until chips are lightly browned on the edges and crispy.
  • Remove from the oven, and sprinkle on diced tomatoes, green onions, avocado and cilantro. Serve immediately with other desired toppings.

Notes

  • Line the pan: Be sure to line the baking sheet with parchment paper or foil to prevent the chips and toppings from sticking to the pan. It makes for much easier clean up!
  • Choose the right chips: Use a thick and sturdy tortilla chip (not thin and flimsy) to best support the toppings.
  • Don't use pre-grated cheese: It often contains preservatives that prevent it from melting properly. For best results, grate it yourself so that the cheese will be fresh which leads to more uniform melting.
  • For a healthier option: Use no-salt-added tortilla chips. There's plenty of flavour in the nacho toppings so the extra salt really isn't necessary!
  • Serve them fresh: I always find that nachos are best when served fresh out of the oven. The chips start to lose some of their crispiness after sitting for a while, and the cheese isn't as gooey. For best results, bake them up right before serving.
  • Bake your nachos long enough: Your nachos are done when the outer edges of the chips are slightly browned and crispy. The cheese should be perfectly melted over top of your nachos.

Nutrition

Calories: 480kcalCarbohydrates: 34gProtein: 25gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 71mgSodium: 571mgPotassium: 467mgFiber: 5gSugar: 4gVitamin A: 1081IUVitamin C: 22mgCalcium: 388mgIron: 2mg
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