Loaded Nachos Recipe

Nachos are a go-to snack for me because they’re so easy to make, and everyone loves them. These oven-baked sheet pan nachos are layered with seasoned ground beef, lots of melty cheese, and your favorite toppings, perfect for parties or quick dinners.

baked homemade nachos on a pan topped with jalapenos and sour cream

What Goes on 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 and black beans—you can use both or just one. Nachos are a great way to use leftover taco meat, steak, or other meats.

My Favorite Nacho Toppings

Nachos make a great appetizer but are hearty and packed with goodness, so they’re great as a meal too! Here’s a 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.
Serve these ON THE SIDE: guacamole, pico de Gallo, salsa, sour cream, lime wedges.

nacho chips and cheese on a sheet pan for nachos

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.

Reheating Leftovers

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 won’t be as fresh, 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.

Leftover toppings can also 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 enjoy these Nachos? Leave a rating and comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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 ⅛th of the recipe. Nutritional information does not include optional toppings, sour cream, or salsa.

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

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