Easy Nachos
This easy nachos recipe proves you don't need a restaurant kitchen to make restaurant-quality results. Crispy tortilla chips loaded with perfectly seasoned beef, refried beans, and melted cheese come together in just 30 minutes. The secret to truly great nachos is layering everything strategically so every single chip gets its fair share of toppings.
Equipment
- Large rimmed baking sheet - 15x10 inches/38x25 cm or half sheet pan
- Aluminum foil - or parchment paper for easy cleanup
- Large skillet - 12 inches/30 cm
- Wooden spoon
- Grater - if shredding cheese from a block
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Oven mitts
Ingredients
- 1 pound ground beef - 450g, 80/20 blend for best flavor
- 1 packet (1 ounce) taco seasoning - or 2 tablespoons homemade
- 1/2 cup water - 120ml
- 1 can (16 ounces/450g) refried beans
- 1 bag (13 ounces/370g) thick-cut tortilla chips
- 3 cups shredded cheese - 340g, Mexican blend, cheddar, or Monterey Jack
- 1 cup diced tomatoes - 150g
- 1/2 cup sliced pickled jalapeños - 75g, drained
- 1/4 cup sliced green onions - 25g
- 1/2 cup sour cream - 120g
- 1 cup guacamole - 240g or 1 large avocado, diced
- salt - to taste
- black pepper - to taste
- fresh cilantro - optional, for garnish
- black olives - optional
- salsa - optional, for serving
Instructions
- Preheat oven to 375°F (190°C) and line a large rimmed baking sheet with foil or parchment paper.
- In a large skillet over medium-high heat, brown the ground beef for 5-7 minutes until no pink remains. Drain excess fat.
- Add taco seasoning and water to the beef, simmer for 3-4 minutes until thickened. Stir in refried beans until well combined.
- Spread half the tortilla chips on the prepared baking sheet. Top with half the beef-bean mixture and 1.5 cups of shredded cheese.
- Add remaining chips, then remaining beef-bean mixture, and finally remaining 1.5 cups of cheese.
- Bake for 8-12 minutes until cheese is melted and bubbly with golden edges.
- Remove from oven and immediately top with diced tomatoes, green onions, pickled jalapeños, sour cream, and guacamole. Garnish with cilantro if desired.
- Serve immediately while hot and crispy.
Notes
- Choosing chips: Use thick, sturdy restaurant-style tortilla chips that can support heavy toppings without breaking or becoming soggy.
- Drain ingredients well: Drain pickled jalapeños completely and pat juicy tomatoes dry with paper towels to prevent soggy nachos.
- Layer strategically: Building two distinct layers ensures chips on the bottom get just as many toppings as those on top.
- Freshly shredded cheese: Shred cheese from a block for better melting. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
- Add cold toppings after baking: Always add sour cream, guacamole, tomatoes, and cilantro after baking to maintain contrast between hot crispy nachos and cool fresh toppings.
- Watch the oven closely: Nachos can go from perfectly melted to burned quickly. Start checking at 8 minutes.
- Vegetarian variation: Skip the ground beef and use black beans, pinto beans, or grilled vegetables instead.
- Make ahead: Prepare the seasoned beef and bean mixture up to 2 days ahead and refrigerate. Reheat before assembling nachos.
- Storage: Assembled nachos don't store well as chips become soggy. Store leftovers in an airtight container for up to 2 days and reheat in a 350°F oven to recrisp.
- Freezing: The beef and bean mixture can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.