Oven-Baked Nachos - Weekend at the Cottage (2024)

Main course or just for snacks, OVEN-BAKED NACHOS are a crowd favourite!

Our goal with this Mexican nachos recipes was to create something really easy that you can pull together without too much effort, so promise me you won’t overthink it. Prep the nachos’ ingredients, go for our layered look, bake and serve. It doesn’t get simpler than these OVEN-BAKED NACHOS!

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Although you’ll soon discover there are a lot of things to love about this recipe, one of the key takeaways is the versatility of it all; this is especially true when you go to gather the various veggies. Include whatever you have on hand in the cupboard or in the fridge and feel free to mix it up each time you make it.

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One of our most popular theme-specific posts at Weekend at the Cottage was our TURKEY TACOS RECIPE which included our TACO SEASONING, made from scratch. It’s extra tasty and we used it for this recipe to create that beloved taco/nachos flavour.

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Why use just one cheese when you can use two? We suggest you make these OVEN-BAKED NACHOS even more enjoyable by using both cheddar and Monterey Jack cheeses, but you can also try a traditional Mexican cheese like Cotija. Click HERE to learn more about this awesome cheese.

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The idea of creating a tower of nachos came from my desire to have meat, toppings or cheese on virtually every single tortilla chip. Using a parchment-collared springform pan accomplishes the task perfectly. Add some chips, then meat, then toppings then cheese. Repeat again and again and again until the entire tower has ingredients dispersed evenly throughout.

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The garnish for the finished plate is not only super easy but also really refreshing. A great hit of colour comes from the chopped avocado and cilantro and the simple-flavoured sour cream with lime gives the chips a cooling, creamy bite. Love it!

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One final tip on serving these OVEN-BAKED NACHOS – make sure to place the springform on an extra large plate. As you pop and remove the ring and then peel away the parchment, some of the ingredients will cascade down onto the plate. Make sure your plate is big enough to handle all the excitement.

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As soon as they come out of the oven, serve them – on small plates and a couple of napkins is all you need – it’s a no-cutlery kind of snack, which is always fun. If kids are in your midst, pass out our non-alcoholic TOUCAN KIDS co*ckTAILor GRILLED LEMONADE; for adults, a cerveza-basedÁNDALE CHELA.

Crunchy OVEN-BAKED NACHOS are always a favourite snack for any time of day and into the wee hours. Enjoy!


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Oven-Baked Nachos

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  • 2 large bags tortilla chips (13oz. bag)
  • For the sautéed beef:
  • 1 lb lean ground beef
  • 3 tablespoons taco seasoning
  • For the toppings:
  • 1 can black beans, drained
  • 1 orange pepper, diced
  • 1 small red onion, diced
  • 1 cup cherry tomatoes, sliced
  • kernels from 2 ears of corn
  • 1 can black olives, sliced
  • 1 can greens olives, sliced
  • 2 scallions, chopped
  • 2 jalapeños, thinly sliced
  • 2 cups Monterey Jack cheese
  • 2 cups cheddar cheese
  • For the sauce:
  • ½ cup sour cream
  • juice of 2 limes
  • ¼ teaspoon kosher salt
  • For garnish:
  • 1 avocado, chopped
  • 2 tablespoons chopped cilantro


  1. Preheat oven to 350°F.
  2. Prepare sauce: Place sour cream, lime juice and salt in a small bowl. Stir together before transferring into a squeeze bottle. Refrigerate until use.
  3. Cook the beef: Place a medium-sized skillet on stovetop on medium-high heat. Add the beef, breaking it up as it cooks. When the beef loses its pink colour, stir in the taco seasoning and cook for an additional minute. Transfer to a paper towel-lined strainer to remove excess fat.
  4. Assemble the nachos: To create a collar around the inside of a 10-inch spring-form pan, cut a length of parchment paper that wraps right around the inside and rises two inches above the top. Sprinkle a handful of the chips into the pan, spreading them out evenly. Add a handful of meat, followed by a small handful of the vegetables. End by sprinkling with 1 cup of the Monterey Jack cheese. Repeat this process three more times, alternating which cheese you use. Crush any remaining chips and sprinkle on the top, along with any remaining meat and veggies.
  5. Transfer to oven and bake for 30 minutes or until the cheese is melted. Remove pan from oven placing it onto a large round plate. Using oven mitts, carefully pop the springform and gently lift the ring up and away from the nachos. Peel away and discard the parchment paper. Squeeze the sour cream back and forth across the top along with a sprinkle of avocado and cilantro. Serve immediately.

Related by Recipe Type

  • Dinner

Related by Ingredient

  • Avocado
  • Black Beans
  • Cheddar Cheese
  • Cherry Tomatoes
  • Cilantro
  • Corn
  • Green Olives
  • Ground Beef
  • Jalapeño Pepper
  • Kosher Salt
  • Lime Juice
  • Monterey Jack Cheese
  • Orange Peppers
  • Red Onion
  • Scallions
  • Sliced Black Olives
  • Sour Cream
  • Tortilla Chips

For More Great Ideas Visit:

Oven-Baked Nachos - Weekend at the Cottage (2024)


What is the secret to crispy nachos? ›

Limiting the number of ingredients baked with the chips is the key to crispiness. Top chips with no more than two or three toppings. Choose from items such as black beans, refried beans, chopped grilled chicken, seasoned ground beef (browned and drained), or chopped jalapenos.

How do you make nachos not soggy in the oven? ›

* To prevent the chips from getting soggy, sprinkle grated or crumbled cheese on top and bake them in the oven for a few minutes. When melted, the cheese will act as a buffer between the chips and toppings. * The chips should to be heated evenly and the cheese well melted.

What temperature do you heat nachos in the oven? ›

Preheat an oven to 350 degrees F (175 degrees C).

Are nachos better in the oven or grill? ›

The cooking method

Drummond "nukes" the nachos in a microwave and the NYT grills them, but the best results, I find, come from baking, which heats the dish all the way through without making the base layer soft and chewy.

What is the best cheese to use for nachos? ›

A: While you can technically use any type of cheese for nachos, some cheeses work better than others. The best options include Cheddar, Monterey Jack, Pepper Jack, and Queso Blanco.

Do you put cheese on nachos first or last? ›

To make sure every chip is covered in cheese, lay down the cheese on the chips first. The cheese will serve as a blanket, protecting the chips from liquidy, sog-inducing toppings.

Do you put salsa on nachos before the oven? ›

Scatter your choice of shredded cheese on top and pop them into a preheated oven at about 220°C for roughly 5 minutes or until the cheese is completely melted. Next, layer on your selected toppings – drizzle your favourite salsa, sprinkle your choice of meat or vegetable fillings and scattered jalapeño peppers.

How to layer the best nachos? ›

For better coverage, spread a single layer of tortilla chips, then scatter a minimal layer of your melting cheese of choice, making sure to coat the chips on the edges. Bake in a 300-degree oven until the cheese has melted, then scatter your beans or meats and vegetable toppings over the cheese.

How do you keep cheese melted for nachos? ›

Melting Salts:

We've found that the secret to perfectly velvety-smooth nacho cheese sauce is a combination of keeping the cheese at low temperature while cooking, and the use of sodium citrate (derived from citric acid) and SHMP (sodium hexametaphosphate).

Is it better to broil or bake nachos? ›

Bake, don't broil. Some nacho recipes will call for broiling, but we usually recommend baking instead. It may take a bit longer, but the cheese will melt more evenly, and the toppings will warm up thoroughly this way. If you do choose to broil, be sure to keep a close eye on the nachos, as they can burn quickly.

When to put tomatoes on nachos? ›

To achieve this, put one layer of chips on a baking sheet, then cover with cheese and toppings. Repeat until you've used everything up so that every bite is the same from beginning to end. Sprinkle on fresh toppings like cilantro, scallions, tomatoes, and pickled jalapenos on after the nachos come out of the oven.

What toppings do you put on nachos? ›

  1. Chicken. You're guaranteed to fulfil your cravings with chicken-topped nachos – they're a classic. ...
  2. Beef. You cannot go wrong with loading your nachos with super tasty ground beef. ...
  3. Pork. BBQ pulled pork on top of nachos is one of the best options if you're a pork lover. ...
  4. Steak. ...
  5. Chilli con Carne. ...
  6. Shrimp. ...
  7. Cheese. ...
  8. Green Onion.
Feb 8, 2024

How to make old nachos crispy? ›

Place them in a metal pan, whether you've layered them or made separate little nacho bites with round chips. Place them in a 300F oven to crisp up, keeping a careful eye on them so they don't burn. After they're hot all the way through, turn the heat up to 350F for about 5 minutes.

What is the correct way to layer nachos? ›

Arrange half of tortilla chips onto prepared baking sheet in single layer, overlapping chips slightly. Top with half each of meat mixture, corn and black beans. Top with 2 cups cheese. Repeat Step 3 to create second layer with remaining beef, corn, beans and cheese.

Are nachos deep fried or baked? ›

Tortilla chips or nacho chips are customarily served as appetizers with some dips or salsa. Tortilla chips or nacho chips are usually deep fried to make them crisp and delicious but alternatively can also be baked. Store the nacho chips in a cool and dry place and always store them in an air-tight container.

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