Oven-Baked Nachos are loaded with your favorite flavors, making the perfect appetizer or snack.
On days when I’m feeling like throwing together a low-effort dish, oven-baked nachos are a phenomenal go-to. Of course, there are times when the most effort I swing is just grabbing the bag of tortilla chips and a jar of salsa, and calling it a day. But when I want something a little more substantial, nachos it is. This whole thing comes together quickly and easily, and it’s packed with nostalgic flavors that I used to love when I was a kid.
And speaking of kids, this is perfect for them, too. This is a great, easy snack or appetizer to throw together when they get home from school. It’s not just for little ones, though: Have friends stopping by? Entertaining guests for a big game on TV? Hosting this month’s book club at your place? Throw together some oven-baked nachos. When the sheet pan comes out of the oven, they’ll be the talk of the party.
Baked is better
Baked nachos always taste better than those made in the microwave. The oven gives you even, dry heat that lets the cheese melt slowly while keeping the chips nice and crisp. It also gives the flavors more time to meld, so all of the toppings work in harmony.
Baking also gives you much more control. You can check for doneness without burning the edges or leaving some parts ice cold. If you’re feeding a crowd, it’s also much easier to scale—just double the ingredients and use a larger sheet pan.
How do I store leftovers?
Nachos are best eaten fresh. Under the weight and moisture of the toppings, the chips will eventually start to go soft. That said, if you do have leftovers, place them in an airtight container and store them in the fridge for up to 2 days. As I’ve already noted, nachos don’t microwave well—they’ll get even soggier. Reheat them in the oven at 350°F for about 10 minutes to bring back some crunch.
Serving suggestions
One of my absolute favorite things about nachos is how very versatile they are. This recipe is more traditional, but if you want to up the ante, try these Loaded Nachos instead (or in addition!). You could also give your guests more flavor options to choose from with these Chili Nachos, these Carne Asada Nachos, or these Shredded Chicken Nachos.
Oven-Baked Nachos
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 cup corn kernels
- 2 cloves garlic minced
- 1 package taco seasoning
- Salt to taste
- 1 bag tortilla chips
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1 tomato diced
- 1 small red onion diced
- 1 avocado diced
- 2 jalapeños sliced
- 2 tablespoons fresh cilantro leaves chopped
Instructions
- Heat the oven to 400°F.
- In a pan over medium heat, heat the olive oil. Sauté the ground beef, corn kernels, and garlic with the taco seasoning and a pinch of salt until browned, about 3-5 minutes.
- Arrange the tortilla chips on a large sheet pan and cover with the ground beef and corn mixture, then sprinkle the shredded cheese on top. Place in the oven to bake for 5-8 minutes, or until the cheese is melted.
- Remove from the oven and top with diced tomato, red onion, avocado, jalapeños, and cilantro.
While this recipe is slightly different than the one I’ve been using for years, the method is identical. My family loves sheet pan nachos–I hate packaged taco seasoning, primarily because it is really salt heavy, but my own version spice blend is similar. I also saute the onion, garlic, and peppers with the ground meat, but add the tomato avocado, more peppers, and cilantro as garnish. I also add plenty of ripe olives. Sometimes I use part chorizo, but we still like ground beef alone, too. I’ve been doing these nachos for about 45 years and rarely have any left in the pan!
So glad to hear you all enjoyed this recipe! Thanks for reading.