Learn How To Make Nachos with baked chips & cheese then loaded with veggies, salsa, black beans, corn and a drizzle of a lime juice.
This Nachos recipe is so easy to make! I love making them at home since I get to warm them up and add all of the ingredients I love. Just top your tortilla chips with some shredded cheese, pop them in the oven then layer with your favorite toppings!
I like to add black beans, corn, tomatoes, jalapeños, avocados and cheddar cheese to mine. This combo is delicious! Keep them vegetarian, or add your favorite protein like carne asada, chicken tinga, carnitas, or ground beef.
Serve these Nachos as an appetizer or as a meal.
Ingredients
Toppings for nachos can be fun and use anything you like. You can get creative or just add what you have at hand.
- Use homemade corn tortilla chips or a bag of thick tortilla chips from the store.
- Your favorite melting shredded cheese. A mix of cheddar and Colby Jack cheese, which I shred at home, for melting over the corn tortilla chips.
- Corn kernels and black beans from a can
- Pickled jalapeños and fresh ones to add a nice crunch.
- Cherry tomatoes or pico de gallo salsa.
- Your favorite homemade Mexican salsa.
- Avocado slices or guacamole.
- Fresh limes to drizzle its juice.
How To Make Nachos
Warm the chips:
- Preheat the oven to 350°F.
- Line a baking sheet or oven-proof skillet with tin foil.
- Arrange the tortilla chips in a single layer, overlapping them slightly. Sprinkle some cheese all over the tortillas.
- Bake the chips for 5 minutes, or just until the cheese starts to melt.
Assemble the Nachos:
- Carefully remove the pan from the oven and sprinkle with a little bit of each topping until you get a full loaded tray.
- drizzle with some warm queso and lime juice. Just how I like it!
Tips and Notes
- Keep the toppings separate until you’re ready to eat them. This will keep your chips from getting soggy.
- Use thick corn tortilla chips so they hold all the toppings without breaking!
- Spread the tortilla chips in a thin layer before baking. This will guarantee that that every chip has some nacho mixings on it.
How to Store
- Fridge: Prepare the salsas, guacamole, and veggies separate in the fridge until ready to use. Prepared Nachos do not store well so make enough to be consumed the day of.
- Freezer: Freezing is not recommended
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Nachos Recipe
Ingredients
- 1 large bag corn tortilla chips or homemade corn tortilla chips.
- 4 ounces shredded cheese (about 1 cup), combination of Colby jack and cheddar cheese
- ½ can black beans or refried beans rinsed and drained
- 1 cup corn kernels roasted preferably
- 1 jalapeño (pickled or fresh) sliced
- 1 cup cherry tomatoes sliced in half
- your favorite homemade salsa
- 1 large sliced avocado or guacamole
- fresh lime juice to drizzle the nachos.
Instructions
Warm the chips:
- Preheat the oven to 350 °F (176 °C)
- Line a baking sheet or oven-proof skillet with tin foil.
- Arrange the tortilla chips in a single layer, overlapping them slightly. Sprinkle some cheese all over the tortillas.
- Bake the chips for 5 minutes, or just until the cheese starts to melt.
Assemble and bake the nachos:
- Carefully remove the pan from the oven and sprinkle with a little bit of each topping.
- Finally drizzle some salsa and lime juice. Serve immediately.
Muy Delish Notes:
Add Your Own Private Notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
These nachos are absolutely incredible! The combination of crispy chips, gooey cheese, savory meat, and fresh toppings is out of this world. I love how customizable they are – you can’t go wrong with this recipe!
This was such a loaded and hearty recipe that does not disappoint! Loved all the balance of flavors and textures; easily, a new favorite recipe!
These were delicious! I loved all the fresh ingredients and the family totally devoured them.
Thank you, Justine!!!
Piled-high nachos were possibly the happiest point of my weekend. These were so good. I definitely added too much chilli but that was user error!
Thank you, Sisley!!
Holy cow! Now, this is what I call nachos! These things are fully loaded!
Thank you, Beth!!!
These look delicious! I love how full of vegetables they are!
Thank you for this great recipe! It turned out perfect and the kids loved it.
Sheet pan nachos are our favorite Friday night/movie night food. I like the combo of corn, black beans, and jalapenos. So good!
Love how colorful these nachos look! Perfect spring snack.
These nachos were so delicious!! They were hearty and satisfying, and I loved that they were veggie friendly too!
I wanted to draft you a little bit of note so as to thank you very much once again over the nice strategies you’ve discussed above. This is really open-handed of people like you to allow publicly all that most people would’ve distributed for an electronic book to get some bucks for themselves, particularly considering the fact that you could have tried it if you ever desired. Those basics as well acted to become a good way to realize that other people online have the identical dreams just as my very own to understand very much more pertaining to this matter. Certainly there are some more pleasurable times in the future for those who look into your website.
These nachos are tasty and so easy to make, Ana! We really enjoyed them with all the toppings you recommended plus dairy-free shredded cheese!
Can’t wait to make these healthy nachos! The recipe is delicious!