Nachos Supreme Sour Cream

The smell of cumin and chili powder hitting hot oil still takes me back to my first apartment kitchen, where I learned that nachos could be dinner rather than just a bar snack. My roommate and I would crowd around a baking sheet, watching cheese bubble through the oven door, and somehow it always tasted better than anything we ordered out.

I made these for my Super Bowl party last year, and honestly, people were more excited about the nachos than the actual game. The platter disappeared so fast that I barely got a photo, and my friend Sarah still texts me asking when I am making them again.

Ingredients

• Ground beef: The foundation that absorbs all those spices, though I have learned not to drain too much fat or the meat gets dry
• Olive oil: Just enough to help the spices bloom and coat every crumble of beef
• Chili powder and cumin: The classic Tex-Mex pairing that gives the meat its signature flavor
• Smoked paprika: My secret ingredient for adding depth without making it too spicy
• Garlic and onion powder: Build a savory base that tastes like it cooked for hours
• Salt and black pepper: Essential for waking up all the other flavors
• Tortilla chips: Sturdy enough to hold everything without getting soggy too quickly
• Cheddar and Monterey Jack cheese: Cheddar brings sharp flavor while Monterey Jack melts beautifully
• Tomato and red onion: Fresh brightness that cuts through all the rich cheese and meat
• Jalapeño: Optional heat for those who like a little kick
• Black olives: Salty little bites that I never appreciated until I tried them on nachos
• Fresh cilantro: Sprinkled at the end for a pop of herbal freshness
• Sour cream: The cool creamy element that balances all the warm spices
• Avocado and lime: The finishing touches that make every bite feel complete

Instructions

Get your oven ready:

Preheat to 200°C (400°F) so you are not waiting when the beef is perfectly seasoned

Cook the beef:

Heat olive oil in a skillet over medium heat, add the ground beef, and cook for 5-6 minutes while breaking it up until browned, then drain any excess fat

Add the magic:

Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper, then cook for 2 minutes until the spices are fragrant and the beef looks beautifully coated

Build the foundation:

Spread tortilla chips across a large ovenproof platter or baking sheet in an even layer, leaving no bare spots

Layer it up:

Spoon the seasoned beef evenly over the chips, then sprinkle both cheeses generously so every chip gets covered

Melt everything together:

Bake for 8-10 minutes until the cheese is bubbling and starting to turn golden in spots

Add the fresh toppings:

Remove from the oven and immediately scatter diced tomato, red onion, jalapeño, black olives, and avocado on top

Finish with flair:

Dollop sour cream across the nachos, sprinkle with fresh cilantro, and serve right away with lime wedges for squeezing

Save

My dad, who claims to not like messy food, ate these with a fork and knife at first, then gave up and used his hands like everyone else. That is when I knew this recipe was a keeper.

Making It Your Own

Swap black beans for ground beef to make a vegetarian version that still feels hearty and satisfying. I have done this for friends who do not eat meat, and nobody misses the beef.

Serving Strategy

Put out small bowls of extra toppings like guacamole, salsa, and pickled jalapeños so everyone can customize their section. It keeps things fun and lets people control their own heat level.

Timing Is Everything

I prep all the vegetables before I start cooking the beef so I am not rushing to chop tomatoes while the cheese is cooling down.

• Set out all your toppings in small bowls before the nachos go in the oven
• Warm your serving platter slightly so the nachos stay hot longer
• Squeeze lime over the whole platter right before serving for a bright hit of acidity

Save

However you make them, the best nachos are the ones shared with people who do not mind getting a little messy.

Recipe FAQs

→ How do I keep the chips from getting soggy?

Arrange the seasoned beef and cheese evenly and bake just until cheese melts. Adding fresh toppings after baking helps maintain crunch.

→ Can I substitute the ground beef for a vegetarian option?

Yes, black beans can replace the beef for a flavorful and protein-rich alternative.

→ What cheeses work best for melting?

Cheddar and Monterey Jack melt smoothly and provide a creamy, rich texture that's ideal for this dish.

→ Is there a way to add extra heat to this dish?

Adding pickled jalapeños or fresh sliced jalapeños boosts the spiciness without overpowering other flavors.

→ How should I serve the platter?

Serve immediately after topping with sour cream and cilantro, accompanied by lime wedges for a fresh zing.