These Nachos Supreme are a huge hit every single time I make them. I put them on the table and they are always gone in minutes. The trick is to have fully loaded flavor in every single bite. From the tasty refried beans, to the fresh, spicy bite of the pico de gallo and the sliced olives that are sprinkled on the top, this recipe is delicious.
These nachos are an amazing, late night snack for a crowd. Close to midnight on New Year’s Eve, put a platter of these nachos out on the table and watch your hungry friends and family enjoy every last bite.
To make taco-seasoned meat, brown 1 lb. of ground beef, chicken or turkey. Drain the excess fat and return to pan. Add our taco seasoning mix, and 1 cup of water slowly. Simmer for about 20 minutes. For the water, I start with a half of a cup and then add the other half a little at a time to ensure that the water incorporates with the meat.
Using fresh ingredients and taking the time to add those extra little touches, make these nachos burst with flavor. If you are having a large party, think about making several platters of these nachos at one time.
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Adding the cream cheese blend, chilies and spices to the refried beans adds so much extra flavor to your nachos. Topping the nachos with fresh, homemade Pico de Gallo pulls that fresh flavor all the way through. The very different, distinct flavors in this recipe give you a burst of flavor with every single bite.
Cream Cheese Blend Recipe
Refried Bean Recipe
In a saucepan over medium heat mix together all ingredients and cook for 5 minutes.
Cream Cheese Blend Recipe
Put all ingredients in a bowl and blend well. You want the cream cheese to be spreadable, so make sure that your cream cheese is room temperature.
Line baking sheet with aluminum foil and spray foil with non-stick cooking spray.
Arrange tortilla chips on the foil in the same shape and size of your serving platter.
Place the refried bean mix on chips, using a rubber spatula spread evenly over the tortilla chips.
Add the cooked taco meat on top of the refried beans.
Sprinkle the cheese over the chips, meat and beans.
Bake for 10 minutes at 350º.
Remove from oven and carefully slide a spatula under the tortillas to loosen them from the aluminum foil, slide the chips onto your serving platter.
Add the shredded lettuce, spreading evenly.
Then add the fresh Pico de Gallo evenly over the nachos.
If you want extra flavor you can add sour cream, salsa and guacamole for more flavor.
Top with diced black olives.
This Nachos Supreme recipe is organic and gluten free.