Nachos are the ultimate sharing food: crispy tortilla chips baked with cheese and loaded with toppings. But there's a difference between good and genius nachos – the secret is building in layers, so every single chip gets cheese.
Ingredients (serves 4)
- 1 large bag of tortilla chips (about 300 g)
- 300 g grated cheese – ideally half cheddar, half mozzarella
- 400 g ground beef seasoned with taco seasoning (optional)
- 1 can black beans, rinsed
- Pickled jalapeños
- Corn, red onion and cherry tomatoes
- For serving: salsa, guacamole, sour cream and fresh cilantro
How to Make Them
- Preheat the oven to 200 °C.
- Build in two layers: half the chips in a large ovenproof dish, then half the cheese, meat, beans and jalapeños. Repeat with the rest.
- Bake for 8–10 minutes until the cheese is bubbling and the edges are just taking on color.
- Top and serve immediately – cold ingredients like salsa, guacamole, sour cream, tomato and cilantro go ON AFTER the oven, not before.
Three Rules for Perfect Nachos
1. Layers, not a pile. Cheese on every level means no naked chips. 2. Wet toppings after the oven. Salsa and guacamole in the oven make the chips soggy. 3. Sturdy chips. Thin chips collapse under the weight – use a robust variety that can carry the load (see our range of over 80 kinds).
Variations
Swap the ground beef for pulled chicken in chipotle, make it vegetarian with just beans and corn, or go full street style with tajin and lime over at the end. Love it spicy? Crush some Takis over as topping.
Frequently Asked Questions
What cheese is best for nachos? Cheddar for flavor, mozzarella for stretch – the combination gives you both. Pre-grated "taco cheese" works fine too.
Can I make nachos without an oven? Yes – in the microwave on full power for 60–90 seconds, but the oven gives a crispier result.
What do I serve with them? A cold Mexican soda or lemonade – and preferably churros for dessert.
