If you’re intimidated by how to make nachos in the oven, follow our recipe on how to nail it!
Baked Nachos
Looking for a fun savory snack for movie night or to host a casual gathering? Our baked nachos recipe is perfect to share with a group. Customize each batch with different toppings and make it vegetarian or gluten-free for wider appeal.
There’s a misconception that making nachos in the oven is time-consuming and difficult. It’s actually not! The best part is that baking the chips introduces a crispiness and allows the cheese to more evenly melt. If you have 25 minutes to prep, followed by 10 minutes of baking time, oven baked nachos are the party staple you should really try.
Baked Nachos Ingredients
- Ground Beef: For this recipe you need a pound of ground beef. After it’s seasoned and browned, this will serve as a topping for the nachos, adding a hearty protein source.
- Taco Seasoning: Sold in a packet at the grocery store (0r make homemade taco seasoning), this typically contains chili pepper, corn starch, onion powder and salt.
- Tortilla Chips: There’s no right kind of tortilla chips to use. Opt for lime-seasoned, cheddar-dusted (like Doritos) or blue-corn. It’s entirely up to you.
- Refried Beans: This adds a “meaty” layer to the chips, in addition to the ground beef. If you’re cooking for vegetarians or want a healthier version, double up on the refried beans and skip the ground beef.
- Salsa Con Queso Dip: Packaged in a jar and sold at stores by several brands, this is a cheesy salsa usually made from Monterey Jack cheese.
- Tomatoes: The best kind of tomatoes for baked nachos are plum tomatoes, because they contain less water.
- Chives: Chopped fresh, this adds a slight onion and garlicky flavor to the baked nachos.
- Sour Cream: Dollops of sour cream just before you serve are a nice “cooling” factor to counteract with the heat and spices.
Directions
Step 1: Cook the beef
In a large skillet, cook and crumble the beef over medium heat until it’s no longer pink, five to seven minutes. Drain the meat. Stir in the taco seasoning and water, then bring the meat mixture to a boil. Reduce the heat and simmer, uncovered, until the meat is thickened, about five minutes, stirring occasionally.
Step 2: Bake and top
In an ungreased 13×9-inch baking pan, layer a third each of the chips, beans, beef mixture and queso dip. Repeat the layers twice. Bake, uncovered, until completely heated through, 10 to 15 minutes. Before serving, top the nachos with tomatoes and chives; serve immediately with sour cream on the side.
Baked Nachos Variations
- Swap the chives for cilantro: While we love the grassy flavor of chives, cilantro is in the Mexican family of spices and also pairs well as a garnish for this recipe.
- Slim down the calories with Greek yogurt: Sour cream is fine, but you can substitute low-fat Greek yogurt instead, using a 1:1 ratio.
How to Store Baked Nachos
Commit to eating baked nachos immediately after serving. Otherwise, the chips become soggy. If you don’t want to finish them, avoid adding the tomatoes and sour cream on the entire recipe.
Can you freeze baked nachos?
Unfortunately, baked nachos do not freeze well. To avoid leftovers, halve the recipe if needed.
How do you reheat baked nachos?
If the nachos are stored in the fridge for no more than 24 hours, and have been covered the entire time, you can bake them in the oven for 10 minutes at 350°.
How long do baked nachos last?
The answer isn’t so much about freshness as it is about flavor and texture. Nobody likes a soggy tortilla chip! Try to eat within 24 hours if stored in the fridge.
Baked Nachos Tips
Can I make these gluten-free?
The only ingredient you need to swap out is the tortilla chips. Plenty of options for gluten-free tortilla chips are sold in stores.
Can I make these vegetarian?
By using a meatless crumbles product—sold as either refrigerated or frozen at the grocery store—the vegetarians in your life can enjoy this too.
How do I make these spicier?
There are so many ways to add spice but two we suggest are sliced jalapenos (slice into thin circles) or adding red chili flakes to the ground beef.
Queso Baked Nachos
Prep Time
25 min
Cook Time
10 min
Yield
12 servings
Ingredients
- 1 pound ground beef
- 1 envelope taco seasoning
- 3/4 cup water
- 1 package (13 ounces) tortilla chips
- 1 cup refried beans
- 1 jar (15-1/2 ounces) salsa con queso dip
- 2 plum tomatoes, chopped
- 1/4 cup minced fresh chives, optional
- 1/2 cup sour cream
Directions
- Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally.
- In an ungreased 13x9-in. baking pan, layer a third each of the chips, beans, beef mixture and queso dip. Repeat layers twice.
- Bake, uncovered, until heated through, 10-15 minutes. Top with tomatoes and, if desired, chives; serve immediately with sour cream on the side.
Nutrition Facts
1 serving: 313 calories, 16g fat (5g saturated fat), 29mg cholesterol, 786mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 11g protein.
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I modified a nachos recipe I found, and my family loves it! It is now a regular at all of our parties or any time we're craving nachos. —Denise Wheeler, Newaygo, Michigan
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