Nachos Supreme Sour Cream

Game night at my place used to mean sad delivery pizza until my friend Sarah brought over a sheet pan of homemade nachos that changed everything. The way she layered them, built the flavors, and actually bothered to season the meat properly was a total revelation. Now I make these every time friends come over, and honestly, they disappear faster than I can get them to the table.

Last Super Bowl Sunday, I made three batches back to back because my roommate kept inviting more people over once they smelled what was happening in the kitchen. By the end of the night, we were eating them straight off the baking sheet with forks, standing around the oven because nobody wanted to wait for a proper plate setup.

Ingredients

• 300 g (10 oz) ground beef: The fat content here matters, I tried extra lean once and the topping turned out dry and disappointing
• 1 tbsp olive oil: Prevents the beef from sticking and helps those spices bloom properly
• 1 tsp ground cumin: This is what gives it that authentic Mexican flavor profile, dont skip it
• 1 tsp chili powder: Start here, add more if your crew likes serious heat
• 1/2 tsp paprika: Adds that beautiful red color and subtle sweetness
• 1/2 tsp garlic powder: Because fresh garlic can burn and turn bitter when cooking the beef
• 1/2 tsp onion powder: Rounds out the savory notes in the spice blend
• Salt and pepper: Taste as you go, this is your flavor foundation
• 200 g (7 oz) tortilla chips: Restaurant style chips hold up better than thin ones, get the sturdy kind
• 150 g (1 1/2 cups) shredded cheddar cheese: Sharp cheddar gives you that bold flavor punch
• 100 g (1 cup) shredded Monterey Jack cheese: The melty factor, this is what creates those gorgeous cheese pulls
• 1 large tomato, diced: Room temperature tomatoes have more flavor, trust me on this
• 1/2 red onion, finely chopped: Soak in cold water for 10 minutes if raw onion is too intense for you
• 1 jalapeño, sliced: Remove the seeds and membrane if you want flavor without the fire
• 50 g (1/4 cup) sliced black olives: These add a briny contrast that cuts through all the rich cheese
• 2 tbsp fresh cilantro, chopped: Cilantro haters can leave it out, but it really brightens the whole dish
• 1 ripe avocado, diced: The creamy element balances all the salty, spicy, crunchy textures
• 120 g (1/2 cup) sour cream: Full fat is best here, low fat versions can get weirdly watery when they hit the hot nachos

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and move that rack to the upper middle position where the heat hits evenly.

Cook the beef:

Heat olive oil in a skillet over medium heat, add the ground beef and break it up with your spoon, cooking for 5 to 7 minutes until its properly browned all over.

Add the spices:

Stir in cumin, chili powder, paprika, garlic powder, onion powder, salt and pepper, and let it cook for just 1 to 2 minutes until the spices become fragrant and wake up.

Build the foundation:

Spread your tortilla chips in an even layer on a large oven safe platter or baking sheet, dont be shy about using a big enough vessel.

Layer it up:

Spoon that seasoned beef evenly over the chips, then sprinkle both cheeses across the top so every chip gets some love.

Melt it together:

Bake for 7 to 10 minutes, keeping a close eye on things because you want the cheese bubbly and golden, not burnt.

Add the fresh toppings:

Remove from the oven and immediately scatter tomato, red onion, jalapeño if you are using it, black olives, cilantro and avocado all over the hot cheesy surface.

Finish with sour cream:

Add dollops of sour cream across the top and get these to the table immediately while everything is at its absolute best.

Save

My nephew claimed he didnt like spicy food until he tried these at my place last summer. Now he requests them every time he visits, and Ive learned to keep extra sour cream on hand just for him.

Making It Your Own

The beauty of nachos is how forgiving they are once you understand the basic structure. I started adding pickled jalapeños after a friend brought some over, and that tangy heat has become non negotiable in my house. Consider swapping in shredded chicken or even roasted sweet potatoes if you want to change things up completely.

The Layering Secret

After years of making these, I realized that putting some cheese in the middle layers, not just on top, changes the whole experience. Every chip gets coated instead of just the top ones having all the good stuff. It takes an extra minute but the payoff is worth that tiny bit of effort.

Serving Strategy

Ive learned that putting out small bowls of extra toppings lets everyone customize their portion. Some people want mountains of sour cream while others skip it entirely for more jalapeños.

• Set out lime wedges for squeezing over the top
• Have extra hot sauce available for the brave souls
• Keep the sour cream on the side so it doesnt melt into everything

Save

These nachos have become my go to for everything from casual weeknight dinners to feeding hungry crowds on game day. Hope they become a favorite in your house too.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes, you can substitute the ground beef with black beans or refried beans to enjoy a vegetarian variation without compromising flavor.

→ How do I ensure the chips stay crispy?

Spread the chips evenly on the baking sheet and avoid adding toppings before baking to keep them crisp under the melted cheese.

→ What cheese blend works best for melting?

A mix of shredded cheddar and Monterey Jack cheese melts well and creates a creamy, flavorful topping.

→ Can I adjust the spiciness level?

Absolutely! Modify the amount of chili powder or jalapeños according to your preferred spice tolerance.

→ Are there gluten-free options available?

Yes, choose certified gluten-free tortilla chips to accommodate gluten sensitivities.