Nachos
A Mexican/Tex-Mex party snack of tortilla chips loaded with melted cheese, jalapeños, beans, and meat. Ready in 10 minutes in the oven or microwave — perfect with guacamole, sour cream, and salsa.
Ingredients
- Tortilla chips · 1 bag150 g
- Cheddar / Monterey Jack · grated150 g
- Jalapeños · pickled, sliced2 tbsp
- Cherry tomatoes · quartered (or salsa)8
- Red onion · finely chopped0.25
- Canned black beans · rinsed, optional4 tbsp
- Ground beef · optional, seasoned and browned120 g
- Cilantro · optional1 handful
- To serve
- Sour cream1 to serve
- Guacamole · separate recipe1 to serve
- Salsa1 to serve
Steps
- ⏲ 2 min
Heat the oven to 200°C (or get a microwave-safe plate ready).
- ⏲ 5 min
If using beef, season it with salt, cumin, and chili powder and brown it in a pan until crisp.
- ⏲ 2 min
Spread a layer of chips on a tray and scatter over cheese, beans, and beef. Add another layer of chips and repeat — layering gets cheese onto every chip.
- ⏲ 7 min
Top with jalapeños and bake at 200°C for 6–8 minutes until the cheese is fully melted and bubbling (1–2 minutes in a microwave).
- ⏲ 1 min
Pull it out and add fresh toppings — tomato, red onion, cilantro (fresh stuff goes on after baking).
Serve right away with sour cream, guacamole, and salsa (before it goes soggy).
Tips & Variations
Variations
- Vegetarian: Use beans, corn, and olives instead of meat.
- Pulled pork or chicken: Pile on leftover meat for a hearty plate.
- Cheese sauce: Pour over nacho cheese sauce instead of grated cheese.
- Dessert nachos: Cinnamon chips with Nutella and fruit.
Tips
- Layer chips and toppings so even the bottom chips get cheese.
- Grate a good melting cheese — a block melts better than pre-shredded bags.
- Add fresh toppings after baking so they stay crisp and bright.
- Spread chips in a single layer per tier so they heat evenly.
- Eat immediately — nachos go soggy if they sit.
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