So many of us are busy and love to have some easy, quick dinner ideas on hand. Somehow Mexican dinners are always in our weekly mix of simple dinners. Nacho Supreme is one of my favorite quick dinners to make! It’s one of those dinners that I can put out on the table and I get no complaints from anyone!
Let’s be real. Not everyone our families are going to like all the toppings. One of the best qualities about this dinner is I let each person in my family make it their own! My only rule is that all the kids have to pick at least one green topping to add to their nacho supreme. There is a wide variety of topping you can add to your nachos! You can make this quick weeknight dinner perfect for your family by setting out the toppings they like the most. I try to not assume my kids will or will not like a certain thing, they have surprised me many times!
Toppings you can add to your nacho supreme!
There are the toppings we usually add:
- Green onions, or diced white onions
- Fresh jalapeños or pickled.
- Fresh cilantro
- Shredded lettuce
- Sliced black olives
- Sour cream
For the protein you can add:
- Black beans
- Ground beef
- Shredded chicken
No matter what protein we decide to make, I like to season it with salt, paprika, cumin, coriander, and cayenne! We avoid all the spice mixes that can have lots of added MSG and preservatives.
Nacho supreme is a great way to get your veggies in with a delicious gluten-free dinner. You can make it vegan, vegetarian, or add meat if you would like!
If you like Mexican food check out these Mexican Potatoes!
- 1 can spicy black beans Season with a 1/4 tsp of each cumin, coriander, paprika. Add salt and cayenne to taste.
- 1 large bag of tortilla chips of choice
- 1 cup shredded Mexican style cheese (vegan or dairy) more cheese if you prefer
- 3 green onions stalks sliced
- 1 large tomato diced
- 2 cups shredded iceburg lettuce
- 1 cup fresh cilantro coarsly chopped
- 1 cup diced avocado or guacamole
- 1 red or green jalapeno sliced
- salsa optional
- sour cream optional
- Preheat oven to low broiler.
- Open and place a full can of black beans in a saucepan on low heat and season with a 1/4 tsp of each cumin, coriander, paprika. Add salt and cayenne for your taste preference. Place on medium-low heat and heat for a couple of minutes.
- Line a large cookie sheet with parchment paper and pour on the whole bag of tortillas.
- Cover with shredded cheese and bake about 5 minutes or until cheese is melted.
- While chips are in the oven dice and chop all the veggies of your choice and place on a platter.
- Set out salsa and sour cream and extra cheese if desired.
- Remove chips from the oven and divide the chips between the plates and top with black beans.
- Let each person add toppings as desired.
- For more ideas of toppings you can add check out the list I put in the post!
- You can also skip the oven and place desired amount of chips on each plate and top with desired toppings for a quicker option!