Baked Nachos

The kitchen was chaos that Friday night, friends were due any minute, and I realized I had forgotten to plan dinner. My eyes landed on a bag of tortilla chips and ground beef in the fridge, and suddenly it all made sense. I threw together my first tray of baked nachos with whatever I could find, and when I pulled that bubbling, cheesy masterpiece from the oven, something magical happened. Everyone abandoned their phones and gathered around the baking sheet like it was the most fascinating thing in the world.

Last summer, I made these for my niece who swore she hated anything spicy. I kept the jalapeños on the side and watched her eyes light up when she took her first bite. She asked if I could teach her how to make the seasoned beef, and now she texts me photos of her own nacho creations, each one more elaborate than the last.

Ingredients

• 1 tbsp olive oil: The foundation for sautéing your aromatics, helps everything cook evenly without sticking
• 1 lb (450 g) ground beef: I prefer 85/15 for that perfect balance of flavor without too much grease
• 1 small onion, finely chopped: Finely dice it so it cooks down and disappears into the beef mixture
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, do not even think about using the jarred stuff
• 1 tsp chili powder: This gives you that earthy base heat without overwhelming the other flavors
• 1/2 tsp ground cumin: The secret ingredient that makes it taste like restaurant nachos
• 1/2 tsp smoked paprika: Adds a subtle smokiness that rounds out the beef beautifully
• 1/2 tsp salt: Enhances all the spices and brings the beef to life
• 1/4 tsp black pepper: Just enough to add a little background warmth
• 1/4 cup tomato sauce: Creates a rich, cohesive sauce that binds all the spices together
• 8 oz (225 g) tortilla chips: Choose sturdy chips that can hold up under the weight of toppings without turning soggy
• 2 cups (200 g) shredded cheddar cheese: Sharp cheddar gives you that bold flavor punch
• 1 cup (100 g) shredded Monterey Jack cheese: Melts beautifully and balances the sharp cheddar
• 1 cup cherry tomatoes, diced: Fresh pops of acidity that cut through all that rich cheese
• 1/2 cup canned black beans, drained and rinsed: Creamy little bites that add substance and protein
• 1/4 cup sliced black olives: Salty little bursts that my sister picks off and eats separately
• 1/4 cup sliced jalapeños (fresh or pickled): Fresh brings heat, pickled brings tang, choose your adventure
• 1/4 cup red onion, finely diced: Adds a sharp crunch that complements the warm, melted cheese
• 1/4 cup chopped fresh cilantro: Sprinkle generously, it brightens the whole dish
• 1 avocado, diced: Creamy richness that cools down the spicy elements
• 1/2 cup sour cream: Essential for that cool, tangy finish on top
• 1/2 cup salsa: Serve on the side so everyone can add as much or as little as they want

Instructions

Preheat and prep:

Get your oven to 400F (200C) so it is ready when you are, and grab your largest baking sheet or that oven safe platter you never use.

Sauté the aromatics:

Heat the olive oil in a skillet over medium heat, toss in your onion and garlic, and let them soften for about 2 minutes until your kitchen smells amazing.

Brown the beef:

Add the ground beef and cook until browned, breaking it apart with your spoon as it cooks, about 5 minutes.

Season it up:

Stir in the chili powder, cumin, smoked paprika, salt, and pepper, then add the tomato sauce and let it simmer for 2 minutes until everything is well combined.

Build the first layer:

Arrange half the tortilla chips on your baking sheet, then top with half the beef mixture and half the cheeses.

Add the second layer:

Pile on the remaining chips, beef, and cheese so every single chip has something delicious on it.

Melt it all:

Bake for 8 to 10 minutes until the cheese is bubbly and starting to turn golden in spots.

Pile on the fresh toppings:

Remove from the oven and immediately scatter with cherry tomatoes, black beans, olives, jalapeños, and red onion.

Finish and serve:

Garnish with cilantro and avocado, then bring that beautiful tray to the table with sour cream and salsa on the side.

Save

These nachos have become my go to for everything from game day to casual weeknight dinners when I want something fun and interactive. There is something about gathering around a shared tray, everyone reaching in, that turns dinner into a party.

The Art of Layering

The secret to nachos that do not leave you with a pile of bare chips at the bottom is all about the layering technique. I used to just dump everything on top, but once I started spreading ingredients between two layers of chips, every single bite became perfect.

Cheese Strategy

Using two different cheeses is not just for show, the sharp cheddar brings bold flavor while Monterey Jack contributes superior melting properties. I have tried using just one or the other, but the combination really does create the best result.

Make Ahead Tips

You can brown and season the beef up to two days in advance, just store it in the refrigerator and reheat gently before assembling. Everything else comes together so quickly that there is not much need to prep more than that ahead of time.

• Keep your sour cream and salsa cold until the very last moment for that temperature contrast
• If serving a crowd, consider making two smaller trays instead of one giant one
• Set up a toppings bar and let people customize their own sections of the nacho platter

Save

Whether it is movie night, game day, or just a Tuesday that needs a little excitement, these nachos never disappoint. Enjoy every messy, delicious bite.

Recipe Questions & Answers

→ Can I make these nachos vegetarian?

Yes, absolutely! To prepare a vegetarian version, simply omit the ground beef. You can double the amount of black beans, add pinto beans, or incorporate seasoned plant-based crumbles for extra substance and protein.

→ What are some good substitutions for the ground beef?

For a different flavor profile or a lighter option, you can substitute the ground beef with ground turkey or chicken. Ensure to season them well with the same Tex-Mex spices to maintain the classic taste.

→ How can I prevent the nachos from getting soggy?

To minimize sogginess, assemble and bake your nachos just before serving. Avoid overloading them with too many wet toppings before baking. Also, distribute your chips evenly to allow for crispness and proper cheese melting.

→ Can I adjust the spice level?

Certainly! For more heat, increase the amount of chili powder or add a pinch of cayenne pepper to the beef mixture. Using pepper jack cheese in your blend or topping with extra sliced jalapeños and hot sauce will also kick up the spice.

→ What's the best way to serve these for a party?

These nachos are ideal for sharing! Serve them immediately after baking on a large platter. Provide small bowls of extra toppings like sour cream, salsa, guacamole, and extra jalapeños on the side, allowing guests to customize their portions.

→ Can I prepare any components in advance?

Yes, to save time, you can prepare the seasoned ground beef mixture a day or two in advance and store it in the refrigerator. When ready to serve, simply reheat the beef, then proceed with layering and baking as directed.