This recipe hails from 1995. Possibly earlier. My aunt made Nacho Supreme for parties and movie nights when I was a kid. I loved to pick the olives off the top and eat them. They’re the best part if you ask me! I never actually made it though. Can you believe it? So, I pulled my aunt in for a little help to make sure I got the recipe right. You are going to love this. It’s really simple and nothing fancy but so addicting.
At it’s core, Nacho Supreme is chips with taco toppings. The trick is to have enough salsa and cheese. Without enough salsa, the chips will be dry. Without enough cheese, you won’t get the string-effect and it will get burnt on top while the rest of the ingredients are warming through. So, in essence, not cheesy one bit. I like to take a spoon and spread the salsa over each layer of chips. This ensures even moisture. You don’t want to get super soggy chips in there. I follow the salsa with the olives, tomatoes and celery and then top with the cheese. The cheese seals everything together so that you get a little bit of everything in one bite.
Like any other recipe, I encourage you to play around with the ingredients. Add some jalapenos in there, maybe some corn. Top it with avocado. The options are endless. The point is to have an easy snack when you’re running behind or have company coming over last-minute. Most of these ingredients are already in your home. And if they’re not, I’m sure you have a few things that would come together for your own personal version of Nacho Supreme.
1 family-sized bag of Nacho Chips
1 large jar Chunky Salsa
12 ounces Black Olives, sliced
3 medium Tomatoes, diced
3 Celery Stalks, diced
3 cups Mexican-style Cheese, shredded
1. Preheat the oven to 350 degrees. Grease a rectangular baking dish with cooking spray.
2. Prep your nachos. Pour half of the chips into the baking dish. Sprinkle over the top, half of the black olives, salsa, tomatoes, celery and cheese. Place the remaining chips on top of the toppings and sprinkle with remaining ingredients, cheese last. Bake 20-25 minutes until cheese is bubbly. Serve.
How do you like your nachos?