Super Nachos with Avocado Sauce

Super Nachos recipe video (scroll down for printable recipe)

There’s not a whole lot in the world that’s better than nachos. Even less in the world that’s better than SUPER NACHOS. I put it in all-caps for emphasis.

SUPER NACHOS are kind of like the Nachos Supreme I used to get at Taco Bell back when I used to eat at Taco Bell almost every day for lunch, usually ordering a bean burrito but splurging on Nachos Supreme the day after pay day or whenever I was super hungover.

Nachos are perfect for when you’re hungover. They are also the perfect party snack because everyone in their right mind loves them. If you’ve got some vegetarians hanging around, make these as written, omitting the beef and call them Deluxe Two-Bean Nachos. See, that sounds almost just as fancy as SUPER NACHOS.


Nachos Supreme Recipe


Nachos Supreme with Avocado Cream Sauce

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5 from 1 review

  • Author: Hilah Johnson
  • Cook Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 2-4 1x


  • Avocado Sauce:
  • 1/2 avocado, cubed
  • 1/3 cup sour cream or Mexican crema
  • 2 tablespoons lime juice
  • 1 serrano (or jalapeno) pepper, seeded and diced
  • 1/2 teaspoon salt
  • Nacho topping:
  • 1 teaspoon oil
  • 1/2 cup diced onion
  • 1 large garlic clove, minced
  • 1/2 pound lean ground beef (or omit for slightly less supreme nachos)
  • 1/4 cup water (omit if omitting the beef)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 2 tablespoons ketchup
  • 1/2 teaspoon salt
  • 1 1/4 cups cooked black beans, well-drained (about 115 ounce can)
  • 1 cup refried beans
  • 1 1/2 cups grated cheese (Monterey Jack, Oaxaca, or a Mexican blend)
  • 1/2 cup pickled jalapeno slices
  • 1 Roma tomato, seeded and diced
  • 4 green onions, sliced thin


  1. Combine sauce ingredients (avocado through salt) in a blender or small chopper until smooth. Set aside.
  2. Set oven to 350ºF
  3. Heat the oil in a large skillet over medium heat and add the onions and garlic. Cook and stir until the onions start to soften. Add chili powder and cumin and black pepper and cook 30 seconds.
  4. Add the meat and water and stir to break the meat up into very small pieces.
  5. Add the ketchup, and cook until the meat is fully browned. Stir in the salt and beans and set aside.
  6. Spread a teaspoon or so of refried beans on each chip. Take your time. Perfect nachos benefit from a little patience. Use at least 50% more patience than they use at Taco Bell 😉
  7. Spread the meat mixture over your bed of beaned-chips then sprinkle evenly with the cheese.
  8. Arrange jalapeño slices over the top, try to center them on every other chip.
  9. Make a single layer on a large baking sheet or a double layer on a smaller pan.
  10. Bake the nachos for just 4-5 minutes until the cheese is all melted and starting to bubble in a few places.
  11. Remove and drizzle cream sauce all over the top and sprinkle with diced tomatoes and onions

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  1. Aileen on May 30, 2015 at 7:58 am

    Very helfpful today, this is now my meal for the evening!Have all the ingredients at home, nice and it looks delicious. Thanks!!
    Keep being awesome,

    • Hilah on May 30, 2015 at 9:15 am

      Enjoy! I love it when I find a recipe and already have everything on hand.

  2. The Other Randy on May 30, 2015 at 4:05 pm

    I had my first ever nachos back in 1976 at the Armadillo World Headquarters. I’d never heard of nachos before so I thought that the AWH had invented them. Who really knows? But the thing is they didn’t use tortillas chips, they used entire fried tortillas. Yeah, I know, it sounds more like a tostada than a nacho but otherwise everything else was there: refried beans, cheese and pickled jalapeños. So the first time I saw nachos with just chips, I thought WTF? And then of course there are those abominations they serve at movie theaters and ballparks. After a girlfriend ordered some while on a movie date, I figured “I’ll show you what a nacho should be”. She raved over them. The first thing she noticed was that each chip got an individual refried bean, cheese and pickled jajapeño treatment, not the just dump a bunch of chips on a baking tray and dump the rest on top so that you end up with the chips at the bottom not having anything on them method (please imagine dashes between all those words, I’m lazy and don’t want to wear out my “-” key). The entire time we dated, she bugged me to make them all the time. The whole time I thought “this really is a pain in the ass to do each chip separately”. Then I remembered the nachos at the AWH and thought that that was really the way to go. They are easier to make and easier and less sloppy to eat.

    So, I will be making these tonight, but please forgive for making them AWH style.

    • Hilah on May 31, 2015 at 9:30 am

      That’s a great story! My dad always made nachos like that, each chip with its own bean, cheese and pepper slice, in a single layer on a large cookie sheet. It is a pain in the ass. I want AWH style nachos now! I’m also going to ask my dad if he ever had them there. I know it was a hangout of his.

  3. The Other Randy on May 30, 2015 at 4:11 pm

    Oh, yeah, I forgot. Depending on the brand, if you buy something labelled simply “crema” you’ll just get cream, instead of Mexican sour cream. I usually buy Cacique brand and it’s labelled “crema agria”.

  4. Daniel on May 31, 2015 at 12:35 am

    Hilah, if ever you find yourself in California (specifically at Disney’s California Adventure) make sure you stop by the Cove Bar in that park for some killer Lobster Nachos. They load them with big chunks of lobster and tons of serrano peppers.

    • Hilah on May 31, 2015 at 9:23 am

      Will do, for sure! Thanks!

  5. Ann on June 1, 2015 at 3:40 pm

    Hilah, love your recipes! I think there is a picture of you on the british newspaper the Telegraph and the article is complaining about Americans using the imperial version of measurement in regards to cooking. It’s rather hilarious and so are the comments. I marvel how that classic French yogurt cake ever gets made since all they use for measurement is the yogurt container! Ha! Aloha!

    • Hilah on June 2, 2015 at 7:20 pm

      Ha! I’ll have to look it up. 🙂

  6. Maureen on June 18, 2015 at 9:36 pm

    Oh the Taco Bell! These nachos reminded me of Taco Bell as well. I think this recipe will be my first choice for some snacks. I think I’m going to look for the ingredients now. Appetizing and flavorful!

    • Hilah on June 19, 2015 at 5:25 pm

      I feel kind of bad for loving Taco Bell nachos, but there is something appealing about them 😉 These are definitely better nachos, though!

  7. Diane Shleibak on July 1, 2016 at 10:34 pm

    Had to leave a comment because these nachos blew me away. Especially that frickin’ avocado sauce. WOW. I doubled the recipe, because I’m a glutton. Wouldn’t change a thing about these nachos because they are perfection. I posted a picture of my creation on Reddit in their food porn subsection. Check it out by clicking my name. Thank you for your recipe!

    • Hilah on July 2, 2016 at 9:22 am

      O happy to hear, Diane! 🙂 That avocado sauce is awesome on tacos or salad, too 🙂

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