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Nachos Supreme Recipe

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This recipe for Nachos Supreme, by , is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
nowfindglutenfree.com

Category:
Category:

Ingredients:  
Ingredients:  
Refried Bean Recipe
1 16 oz can refried beans authentic black
1 4 oz can green chilies diced
1/2 cup sour cream or our cream cheese blend recipe
1 tsp Adobe Seasoning Blend
hot sauce to taste, start with 3-4 dashes

Cream Cheese Blend Recipe
1 8 oz cream cheese room temperature
1 4 oz sour cream
1 tsp chili powder
3/4 tsp Adobe Seasoning Blend
3/4 tsp cumin ground
1/2 tsp red pepper flakes crushed

Pico de Gallo
4 Roma tomato diced
3/4 cup red onion diced
1 small jalapeño remove the seeds and membranes and dice the jalapeño into really small pieces
1/2 cup cilantro chopped
1 lime juice
1/2 tsp salt
1.2 tsp cumin ground


Nacho Recipe
1 16 oz bag tortilla chips gluten free
1/2 lb taco meat cooked * see our link to the recipe below
1 1/2 cup refried bean recipe
3 cups cheese Mexican Blend, shredded
1 cup lettuce iceberg, shredded
1 jalapeño seeds and membrane removed, diced very well
1/4 cup green onion diced
2 tbsp sour cream (optional)
1 2.25 oz can black olives diced (optional)
guacamole (optional)
salsa (optional)
2 cups pico de gallo see our link to the recipe below

Taco Seasoning
1 tbsp chili powder
1 tbsp paprika
1 1/2 tsp cumin ground
1 1/2 tsp oregano
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes

Directions:
Directions:
Refried Bean Recipe
Preheat oven to 350º
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 using room temperature is key to being able to mix all ingredients together easily

Taco Seasoning
Mix all seasonings together in a small bowl. If you made extra store in an airtight container and label.
To make taco-seasoned meat, brown 1 lb. of ground beef, chicken or turkey. Drain the excess fat and return to pan. Add seasoning blend, 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 meat absorbs the water.

Pico de Gallo
Add all the ingredients and mix together gently.
Recipe Notes
Store in refrigerator for up to one day. Drain excess juice that may accumulate when storing and mix gently before re-use.

Nacho Recipe
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 the same way
If you want extra flavor you can add sour cream, salsa and guacamole for more flavor
Top with diced black olives
Serve immediately

Personal Notes:
Personal Notes:
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.

 

 

 

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