Fully Loaded Nachos
Nachos are a go-to snack for me, they’re so easy to make, and everyone loves them.
These easy nachos are loaded with zesty beef, toppings and of course lots of shredded cheese. Simply fill a sheet pan and bake until golden and bubbly!
Add your favorite toppings (check out our favorites below) and serve with sour cream, salsa, and guacamole.
It’s Nacho Time!
Nachos were first made at the Victory Club in Mexico in 1940. Chef Ignacio Anaya García created them for a customer, and since Nacho was his nickname, they were known as Nacho’s Special. They became so popular (no surprise), that when the Victory Club shut down, Ignacio later opened his own restaurant called Nachos.
At home, we make nachos that are fully loaded with meat and shredded cheese (different from the nacho cheese sauce we enjoy in Mexico). They are baked until bubbly with golden corn tortilla chips and there’s no skimping on cheese!
Ingredients for Nachos
Start with tortilla chips and cheese… and then add in your favorite toppings.
Tortilla Chips – This recipe starts with tortilla chips; skip the flavored ones (Doritos don’t make great nachos). Thicker tortilla chips stand up to the toppings, skip thin cantina-style chips.
Cheese – The best nacho recipe is one with lots of cheese; I love a blend of cheddar and Monterey jack cheese. To make it fast, use pre-shredded cheeses like Mexican or TexMex blends.
Meat – Seasoned ground beef & black beans are added to this recipe (but they’re optional). This is a great place to use leftover taco meat. Swap out the beef use any leftover meats like barbacoa or steak!
The Best Toppings for Nachos
Nachos make a great appetizer, but they’re so hearty and packed with goodness, so they’re great as a meal too! Here’s our list of fixings that are “nacho supreme” worthy!
- Add these BEFORE baking: Sliced black olives, red onions, canned or grilled corn, fresh jalapenos
- Add these AFTER baking: pickled jalapenos, diced tomatoes, green onions, diced avocado, cilantro
- Add these ON THE SIDE: guacamole, pico de Gallo, salsa, sour cream, lime wedges
How To Make Homemade Nachos
Homemade loaded nachos are super easy to make and totally customizable!
- Prepare meat mixture (if using): Brown ground beef, stir in taco seasoning, water, and black beans. Simmer until the water has evaporated.
- Layer on a pan: Layer chips with cheese, beef and bean mixture, and green onions per recipe below.
- Bake: Bake until the cheese is melted and bubbly. Remove from oven and load ’em up!
- Nachos are customizable; add the toppings you love, skip the ones you don’t.
- Prep all of the ingredients ahead of time and bake when guests arrive.
- This version of nachos supreme has lots of meat but you can leave the meat off if you’d like.
Leftover Nachos
The best nachos are enjoyed right away when the tortilla chips are fresh and crunchy! If you have lots left over, there are a couple of options:
Option 1: Refrigerate. Bake on a pan at 400°F until hot, about 7 minutes. The chips themselves won’t crisp up, but they still taste great.
Option 2: Discard the chips and save the nacho mixture in a covered container in the refrigerator for about 3 days. Add it to fresh chips and bake like new.
They can be added to a Doritos casserole or taco casserole or stirred into tortilla soup!
Tex Mex Favorites
Party food calls for more party food! Here’s a list of Mexican inspired faves:
Did you make these Easy Cheesy Nachos? Be sure to leave a rating and a comment below!
Easy Cheesy Nachos
These easy cheesy nachos are loaded with fresh ingredients. Serve with salsa, sour cream, and guacamole for a definite crowd-pleaser!
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Preheat the oven to 375°F.
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In a skillet, brown the ground beef over medium heat until no pink remains. Drain excess fat.
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Stir in the taco seasoning, water, and black beans. Simmer for approximately 5 minutes or until the water is mostly evaporated.
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Meanwhile, spread tortilla chips onto a baking sheet. Top with half of the cheese, the beef mixture, and then the remaining cheese. Sprinkle with half of the green onions.
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Bake for 8 to 10 minutes or until cheese is melted and bubbly.
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Remove the pan from the oven and add the remaining green onions & desired toppings. Serve with salsa and sour cream.
Pre-shredded cheese blends work well for nachos.
Flavored tortilla chips (like Doritos) are not recommended. Don’t use the thin cantina-style chips.
Use a combination of hot toppings (cheese, beef, beans) and cold toppings (fresh tomato, cilantro, pickled jalapeno) for great flavor.
Serving size is 1/8th of the recipe. Nutritional information does not include optional toppings, sour cream, or salsa.
Calories: 510 | Carbohydrates: 24g | Protein: 28g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 560mg | Potassium: 351mg | Fiber: 3g | Sugar: 1g | Vitamin A: 685IU | Vitamin C: 1mg | Calcium: 473mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Beef, Dinner, Lunch, Party Food
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