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1 year ago
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PROTECT YOUR DNA WITH QUANTUM TECHNOLOGY
Orgo-Life the new way to the future Advertising by AdpathwayNachos are a go-to snack for me—they’re so easy to make and everyone loves them.
This easy nachos recipe is loaded with zesty seasoned beef 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.
Nachos were created in Mexico in 1940 by Chef Ignacio Anaya García, whose nickname was Nacho—they were known as Nacho’s Special. Once the restaurant he worked for, the Victory Club, shut down, he opened his own restaurant called Nachos.
Ingredient Tips for Nachos
Start with tortilla chips and cheese… and then add in your favorite toppings.
- Tortilla Chips: You can’t have a nacho recipe without tortilla chips! Skip the flavored ones (Doritos don’t make great nachos). Choose thicker tortilla chips to stand up to the toppings; the thin cantina-style chips break easily.
- Cheese: The best nacho recipe is one with lots of cheese! I like a blend of cheddar and Monterey jack cheese.
- Shortcut: Use pre-shredded cheese blends like Mexican or TexMex blends.
- Meat: I love to ‘beef’ up this recipe with seasoned ground beef & black beans—you can use both or just one. Nachos are a great way to use leftover taco meat, steak, or other meats.
Our Favorite Toppings for Nachos
Nachos make a great appetizer but are 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 jalapeños.
- Add these AFTER baking: pickled jalapenos, diced tomatoes, green onions, diced avocado, or cilantro.
- Server these ON THE SIDE: guacamole, pico de Gallo, salsa, sour cream, lime wedges.
Reheating 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 or air fryer 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 topping in a covered container in the refrigerator for about 3 days. Add it to fresh chips and bake like new.
Leftovers can be added to Doritos casserole, 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? Leave a rating and a comment below!
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Easy Cheesy Nachos
This easy cheesy nacho recipe is fully loaded with beef, beans, and our favorite toppings. Serve with salsa, sour cream, and guacamole for a quick dinner or party favorite!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- ▢ 1 pound lean ground beef
- ▢ 1 ounce taco seasoning 1 packet
- ▢ ⅓ cup water
- ▢ ⅔ cup canned black beans drained and rinsed, optional
- ▢ 8 ounces tortilla chips
- ▢ 4 cups shredded Mexican cheese blend or cheddar and Monterey Jack cheese
- ▢ 4 green onions thinly sliced, divided
- ▢ toppings as desired see notes
Preheat the oven to 375°F.
In a skillet, brown the ground beef over medium heat until no pink remains. Drain excess fat.
Stir in the taco seasoning, water, and black beans if using. Simmer for 4 to 5 minutes or until the water is mostly evaporated.
Meanwhile, spread the tortilla chips onto a rimmed baking sheet. Top with half of the cheese, the beef mixture, and then the remaining cheese. Sprinkle with half of the green onions.
Bake for 8 to 10 minutes or until cheese is melted and bubbly.
Remove the pan from the oven and add the remaining green onions & desired toppings. Serve with salsa and sour cream.
Replace the beef with shredded or ground chicken. Ensure the beef mixture is cooked until most of the liquid is evaporated so it doesn’t make the nachos soggy.
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
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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