Super Nachos Recipe
These Super Nachos are the ultimate game-day snack — loaded with cheese, beans, tomatoes, and your choice of beef or vegetarian crumbles, all drizzled with creamy ranch dressing and baked until hot and melty. Serve with guacamole and salsa for the win!
Equipment
- 1 large baking sheet
- aluminum foil for easy cleanup
- parchment paper for easy cleanup and preventing the food from touching aluminum foil
- 1 skillet for saute
- 1 Knife for slicing
- 1 Cutting Board for slicing
- utensil for saute
Ingredients
- 1 - 11 oz. bag tortilla chips Santitas brand recommended
- 1 ½ cups ranch dressing
- 16 oz can refried beans
- 14.5 oz can petite diced tomatoes well-drained
- 6 oz can black olives whole or sliced
- 5 ½ oz. vegetarian beefy crumbles such as Beyond Meat, or scant ½ lb. ground beef
- 2 cups shredded cheese — extra sharp cheddar, mozzarella, pepper jack, or any combo you like
- 2 to 3 scallions white and green parts, thinly sliced
- Guacamole and salsa for serving
Instructions
- Preheat the oven to 375°F. Line a baking sheet with aluminum foil, then optionally place a sheet of parchment paper on top for easy cleanup.
- Cook the protein: For vegetarian crumbles: sauté in 1 tablespoon olive oil until heated through (about 7 minutes). For ground beef: cook in a non-stick skillet until browned and no longer pink, then drain any excess fat.
- Assemble the nachos: Spread the tortilla chips evenly on the prepared baking sheet. Drizzle the ranch dressing evenly over the chips. Drop small ½-teaspoon dollops of refried beans across the chips. Evenly scatter the diced tomatoes, black olives, cooked crumbles or beef, shredded cheese, and sliced scallions.
- Bake for 10–15 minutes, or until the cheese is melted and everything is hot and bubbly.
- Serve immediately, topped with guacamole and salsa on the side for dipping.
Notes
Note: Use a light drizzle with the ranch dressing or the chips will get soggy.