The trick is in the layers.
Are You Making Nachos the Right Way?
Are you making nachos the right way? At first, the question seems absurd. Is there one way to make nachos? Which nachos are we talking about anyway: Three-cheese nachos? Southwestern nachos? Sicilian nachos? No-guilt beefy nachos? That recipe for Mexican street corn nachos that went viral on TikTok? Or maybe any of the dozens of other nacho variations?
While there are many unanswered questions, one hard and fast rule has emerged: Nachos should be plated in layers instead of being a pile of chips with everything else thrown on top.
Why Layering Nachos Makes for a Perfect Plate
We’ve all suffered through a poorly made plate of nachos where only the very top has all the toppings, with a lot of sad, naked chips underneath that only get the scraps of toppings that fall off. There is a great deal of heated debate about this on social media. “It’s an abomination!” wrote this Redditor. “A disproportionate mountain of sadness.”
Nacho architecture is a SCIENCE don’t @ me
Layering in such a way as to maintain crispiness but with plenty of hidden topping surprises is of paramount importance 🧑🔬🔬⚛️👩💻🧀 pic.twitter.com/7A34IMphIv
— Alpha Chrome Yayo (@alphachromeyayo) August 29, 2022
How to Layer Nachos
Use a longer pan, such as a sheet pan, and begin with a layer of chips, then a layer of toppings, then more chips, and so on. But be careful not to use too many goopy toppings. Some people claim that layering with too many ingredients creates soggy chips on the bottom, another no-no. If soggy chips are a no-go for you, try making a nacho dip with chips on the side.
Where Did Nachos Come From?
Super-loaded nachos weren’t always the norm. The original nacho recipe consisted solely of tortilla chips, pickled jalapeños, and Colby cheese. In fact, the dish has a surprising origin story.
The birthplace of nachos is the town of Piedras Negras, Mexico—very close to the U.S. military base in Eagle Pass, Texas. In 1943, a group of military wives stopped for dinner in Piedras Negras, but they found all the restaurants closed. A guy named Ignacio Anaya, a maître d’ at the old Victory Club—whose nickname was Nacho—took pity on the ladies and decided to cook them something with whatever ingredients he had in the kitchen. Nacho fried some tortilla chips, covered them with shredded Colby cheese (an American cheese) and sliced, pickled jalapeños, then popped the whole thing into the oven. Then he served the cheesy, crunchy, peppery goodness, calling it “Nachos Especiales.” It was an instant hit.
As time went on, nachos were introduced to the American masses and inventive cooks added more and more layers to the dish: ground meat, other shredded cheeses, sour cream, guacamole, salsa, black olives, beans, corn, and more. As more ingredients were added, the layering of nachos became more important.
Nacho Recipes
Mediterranean Hummus Nachos
My husband once piled all the Middle Eastern dishes I made on top of pita chips. It was delicious and fun, so we've kept doing it! I am half Lebanese, so we usually call these Lebanese nachos. Whatever you call them, they are delicious. —Gina Fensler, Cincinnati, Ohio
Nacho TotsThese totchos use a number of ingredients, but they're quite easy to prepare. They're a colorful, fun and flavorful way to switch up your snack routine.
Root Beer Pulled Pork NachosI count on my slow cooker to do the honors when I have a house full of summer guests. Teenagers especially love DIY nachos. Try cola, ginger ale or lemon-lime soda if you’re not into root beer. —James Schend, Pleasant Prairie, Wisconsin
Fresh Shrimp and Avocado NachosI'm a fan of shrimp, and my family loves nachos. When I combined those favorites and added fresh avocado, the result was a cool yet satisfying snack. —Teri Rasey, Cadillac, Michigan
No-Guilt Beefy NachosNachos you can feel good about! This meaty topping has less fat and sodium than typical nacho beef because you use lean meat and make your own seasoning. The versatile dish is a tasty go-to for a party. —Carol Betz, Grand Rapids, Michigan
Baked NachosIf you’re intimidated by how to make nachos in the oven, follow our recipe on how to nail it!
Nacho CasseroleHearty and filling, this nacho casserole is both easy to make and easy to make your own: It welcomes customizations, substitutions and twists aplenty.
Nacho ChickenI have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan
Gourd-geous Halloween NachosMy family loves nachos so much that I sometimes serve them for lunch. To get in the Halloween spirit, I used a pumpkin cookie cutter to cut out chips from pita bread. You can change the cutter shape to match any theme.—Kim Van Dunk, Caldwell, New Jersey
Skillet NachosTaco-seasoned ground beef with tomatoes and rice makes a fast and easy nacho topping. Melt the cheese in the skillet in the residual heat of the beef, and then pour it onto individual plates of chips. People can customize their own toppings to their liking!
Chicken NachosFlavorful and hearty chicken nachos feature delicious layers of protein, cheese, salsa and sour cream. They’re ideal for sharing and satisfying big crowds.
Beef Nacho PieI like to spend time in the garden, so I look for recipes that don't require hours in the kitchen. This savory southwestern pie has a short list of ingredients and is quick to prepare. —Doris Gill, Sargent, Nebraska
Chicken Chili NachosThis is a “dash in the pan” dish that’s always a hit. The spicy nachos have plenty of chicken and two kinds of beans, so they make a filling snack. —Karen Horning, Rockford, Illinois
Game-Night Nacho PizzaSome like it hot with jalapenos; others like it cool with a dollop of sour cream. But one thing’s for sure: This is “nacho” ordinary pizza night. —Jamie Jones, Madison, Georgia
Southwestern NachosGuests will go crazy when you serve this cheesy nacho casserole with tender chunks of slow-cooked pork. The recipe makes two heaping pans, and you don’t need to worry about filling the chip bowl—the tortilla chips are conveniently baked right in the dish! —Kelly Byler, Goshen, Indiana
Waffle Fry NachosMy husband and two grown sons really enjoy these fun nachos—they can devour a platter of them in no time. They're also fun to make when friends come over. —Debra Morgan, Idaho Falls, Idaho
Beer and Brats NachosHead to the Midwest for the big game with a platter of these crunchy snacks enlivened with a beer-laced cheese sauce. —Kelly Boe, Whiteland, Indiana
Nacho PopcornMy husband and I like to munch on this while watching TV. The nacho flavoring is a zesty alternative to butter and salt. —Linda Boehme, Fairmont, Minnesota
Crowd-Pleasing Ravioli NachosLightly breaded and deep-fried, ravioli goes to a new level in this nacho-like appetizer. Kids and grown-ups can’t get enough of the crispy, cheesy, flavorful crowd pleasers.—Robert Doornbos, Jenison, Michigan
Roasted Pumpkin NachosI had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It's also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania
Hearty Pork & Black Bean NachosMy husband and I are both graduate students right now, so we don't have a lot of time to cook dinner. Our family loves coming home to this incredible nacho platter, and I love how easy it is to prepare. —Faith Stokes, Chickamauga, Georgia
Nacho DipThis slow-cooker nacho dip recipe is simple to prep but delivers huge flavor. The basic recipe features creamy cheese, chunky salsa, ground beef and spices, but it's endlessly adaptable. You can make it meatless, hot or mild, extra cheesy or veggie-rich.
Sicilian NachosCrispy bread replaces the classic tortilla chips and savory meat sauce tops things off. This hearty appetizer easily doubles as a main dish. Add a salad and you have dinner. —Sonya Labbe, West Hollywood, California
Deluxe Walking NachosThis slow-cooked potluck chili makes an awesome filling for a little bag of walk-around nachos. Cut the bag lengthwise to make loading your fork easier. —Mallory Lynch, Madison, Wisconsin
Up Next: This “Nacho Table” Is Perfect to Share with Family and Friends
