The Best Nachos Recipe

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Mildred Reid Modified: March 23, 2022
The Best Nachos Recipe

How To Make The Best Nachos

The best nachos recipe keeps the chips from getting soggy. The secret is to pre-bake them and top them with cheese, then layer the rest of the toppings.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



For Spice Mix:

  • 2tbspchili powder
  • tspkosher salt
  • 1tspgranulated garlic
  • 1tspgranulated onion
  • 1tspground cumin
  • ½tspdried oregano
  • ¼tspblack pepper
  • pinchcayenne pepper,optional

For Nachos:

  • 1tspvegetable oil
  • 1lbground beef,(80:20), lean to fat ratio
  • 16ozrefried beans,(2 cups), canned or homemade
  • ¼cupwater
  • 1largebag of tortilla chips
  • 4ozcheddar cheese,(about 2 cups), grated, plus more for topping
  • 4ozcolby jack cheese,(about 2 cups), grated, plus more for topping
  • 1cuppico de gallo,store bought or homemade, plus more for topping
  • ¼cupcilantro,chopped
  • 1slicedjalapeño,pickled or fresh

Optional Toppings:

  • guacamole
  • salsa
  • sour cream
  • canned black olives
  • sliced green onions
  • shredded lettuce
  • corn
  • hot sauce


  1. Preheat the oven to 350 degrees F.

  2. Combine all of the spices (chili powder through cayenne) together in a small bowl.

  3. Heat the vegetable oil on medium-high heat until it begins to shimmer. Add the ground beef to the pan and season it with all of the taco spice blend.

  4. As the meat cooks, use a spoon to break the meat up into crumbles. Cook for about 8 minutes until the meat has browned and drain the fat using a colander.

  5. Return the meat to the pan and add the refried beans and the water. Heat the mixture until the beans are smooth and warmed through.

  6. Reduce the heat to low and keep the beef-bean mixture warm while you prepare the chips.

  7. On a 13×18-inch oven-safe platter or sheet pan, arrange the tortilla chips in a single layer, overlapping them slightly.

  8. Toast the chips in the preheated oven for 5 minutes, or just until fragrant.

To Assemble:

  1. Carefully remove the pan from the oven and top with ½ of the shredded cheeses.

  2. Allow the heat from the chips to melt the cheese slightly before topping the chips with the beef and bean mixture.

  3. Sprinkle the remaining cheese over the beef and return the pan to the oven for 5 minutes or until the cheese has fully melted.

  4. Top the nachos with the pico de gallo, chopped cilantro, jalapeño slices, or any preferred toppings. Serve hot.


  • Calories: 722.11kcal
  • Fat: 42.83g
  • Saturated Fat: 15.37g
  • Trans Fat: 1.17g
  • Monounsaturated Fat: 15.98g
  • Polyunsaturated Fat: 6.75g
  • Carbohydrates: 55.09g
  • Fiber: 6.64g
  • Sugar: 4.25g
  • Protein: 30.08g
  • Cholesterol: 90.91mg
  • Sodium: 1017.13mg
  • Calcium: 367.53mg
  • Potassium: 678.94mg
  • Iron: 4.26mg
  • Vitamin A: 150.47µg
  • Vitamin C: 9.25mg
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