Easy Oven Baked Nachos Recipe (2024)

FAQs

What is the secret to good homemade nachos? ›

One layer of chips and toppings is good. A double layer is better. For maximum crunchy-to-gooey texture, start with a layer of chips that completely covers the bottom of your tray. Then, slather it with any toppings that need to be hot and/or melted, like beans, shredded meat, and cheese.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.

* To prevent the chips from getting soggy, sprinkle grated or crumbled cheese on top and bake them in the oven for a few minutes. When melted, the cheese will act as a buffer between the chips and toppings. * The chips should to be heated evenly and the cheese well melted.

As many as you like. I usually have one layer of chips, then cheese, more chips, meat of choice, choped tomatoes, onion, cliantro, salsa and sour cream.

Go crazy with the cheese

That's why you want to add something like shredded cheddar or Colby – these provide some much-needed texture to balance all that sauce. And feel free to experiment by shredding other cheeses based on flavor or spiciness. “Always layer your nachos to ensure a proper mixture of flavors.”

Arrange half of tortilla chips onto prepared baking sheet in single layer, overlapping chips slightly. Top with half each of meat mixture, corn and black beans. Top with 2 cups cheese. Repeat Step 3 to create second layer with remaining beef, corn, beans and cheese.

Nachos are best prepared with fresh, simple ingredients – you don't need to work in your kitchen for hours. For optimum results, bake your nachos in the oven, but if need be, you can also whip them up in the microwave.

Stick with only melty cheeses for your nacho cheese dip, but know that you can change it up from just cheddar. The typical 3-cheese Mexican shredded cheese usually has Monterey Jack Cheese, Sharp Cheddar, and Colby. Feel free to substitute the Monterey Jack or Colby Jack for part of the cheddar.

Spread out a layer of chips, followed by an even distribution of meat and beans, then lots--I mean lots--of cheese. Complete coverage guarantees you don't commit the cardinal sin of nacho making: the sad chip with no topping. Repeat until you have an impressive tray a few layers high, then bake.

When to put tomatoes on nachos? ›

To achieve this, put one layer of chips on a baking sheet, then cover with cheese and toppings. Repeat until you've used everything up so that every bite is the same from beginning to end. Sprinkle on fresh toppings like cilantro, scallions, tomatoes, and pickled jalapenos on after the nachos come out of the oven.

How do you know when the nachos are done cooking? The nachos can come out of the oven as soon as the cheese is fully melted. Some of the chips around the outside of the pan may also be lightly browned. This usually takes about 5 minutes, depending on the size of shredded cheese.

To assemble nachos, lay half of tortilla chips in a single layer on a microwave-safe plate, then drop teaspoons of refried beans onto chips, followed by meat mixture and shredded cheese. Repeat with remaining chips, beans, meat, and cheese to make a second layer.

Best Tortilla Chips for Nachos: Santitas Tortilla Triangles

These chips don't have a ton of flavor on their own, but the crispness and sturdiness of these chips make them the perfect vehicle for carrying hefty dips or nachos loaded with all of the toppings you enjoy.

We have a rule that basically says. if 2 people order nachos to share, one person can't take the ones with me and stuff.

A: While you can technically use any type of cheese for nachos, some cheeses work better than others. The best options include Cheddar, Monterey Jack, Pepper Jack, and Queso Blanco.

Spread out a layer of chips, followed by an even distribution of meat and beans, then lots--I mean lots--of cheese. Complete coverage guarantees you don't commit the cardinal sin of nacho making: the sad chip with no topping. Repeat until you have an impressive tray a few layers high, then bake.

Melting Salts:

We've found that the secret to perfectly velvety-smooth nacho cheese sauce is a combination of keeping the cheese at low temperature while cooking, and the use of sodium citrate (derived from citric acid) and SHMP (sodium hexametaphosphate).