Make this loaded Nachos recipe to serve at your next party or surprise your family with sheet pan nachos dinner with all of their favorite toppings!
The awesome thing about nachos is that they can easily be customized so that everyone can enjoy them! You can make the supreme nachos recipe for those that like everything, just chips and cheese for those who like it basic, or even skip the chips for the ones who want a low carb option.
How do you make nachos?
Start by making the taco meat. You can find my recipe for taco seasoning here. This step can be done ahead of time. You can store the taco meat in the refrigerator and reheat it when it is time to enjoy the nachos. Or if you are making this nachos recipe for a party, you can put the taco meat in a slow cooker on low to keep it warm while serving.
Put a layer of chips on the bottom of a rimmed baking sheet. I love using these adorable little baking sheets to make this nachos recipe. Each small tray can be used to make different variations on the nachos or you could even do a separate tray for each person. On the other hand, you could use one large sheet pan to make a single batch of nachos at once.
Which chips are best in a nachos recipe?
The classic chip choice used in nachos recipes is original, restaurant style tortilla chips. But the sky is the limit when it comes to which chips you can use. There are round tortilla chips, blue and red tortilla chips, strips and scoops. Additionally, all of the flavored tortilla chips would work too!
Sprinkle shredded cheese over the tortilla chips and add another layer, if desired.
What kind of cheese should I use?
For this nachos recipe, we used shredded cheddar and shredded pepper jack cheeses. Both are flavorful in different ways and they both melt well. You can use your favorite shredded cheese or go with what you have on hand.
Another option when making nachos is to use cheese sauce or queso blanco instead of shredded cheese. This works great when you want to avoid baking your nachos. Just layer the warm cheese sauce along with the other toppings and enjoy.
Add the cooked taco meat on top of the shredded cheese.
What kind of meat goes on nachos?
Again, we went with the classic taco meat for our nachos recipe. It is easy to prepare, readily available, and full of flavor. You can also use chicken, steak, pork, fish, or seafood.
Bake the nachos at 400˚F for 4-6 minutes until the cheese is melted.
Top the nachos with black beans and diced tomatoes.
Next, add minced onions and sliced black olives.
Finally, add diced green chilies and sliced green onions.
Top it all off with a scoop of sour cream and guacamole.
What toppings do you put on nachos?
Nachos can be as complex or as simple as you want them to be. For the supreme nachos, add all of the toppings and for the most basic, keep them plain.
The toppings in this nachos recipe include:
- cheese
- taco meat
- black beans
- diced tomatoes
- minced onions
- sliced black olives
- diced green chilies
- sliced green onions
- guacamole
- sour cream
Here are some additional toppings ideas:
- shredded lettuce
- chopped cilantro
- jalapeno slices
- diced avocado
- sweet corn
- diced bell peppers
- salsa
Here are some of my salsa recipes to try:
This Corn Salsa recipe is a Chipotle copycat with corn, peppers, onions, and cilantro. It can be eaten with chips or on top of chicken, tacos, or fish!
Pineapple Salsa has a delicious combination of sweet and spicy. It can be served with grilled chicken or fish or as an appetizer with chips.
Black Beans and Corn Salsa is an easy appetizer when served with tortilla chips or delicious as part of a meal on top of chicken.
Tips for preparing this nachos recipe ahead of time
When serving nachos at a party or for a crowd, there are lots of ways you can prepare ahead of time to make serving a breeze!
- Make the taco meat ahead of time and reheat it when needed.
- Rinse, drain, slice, and dice all of the toppings and store them in separate containers in the refrigerator until ready to use.
- Melt the cheese on chips right before serving time. You can do so in multiple mini pans (if you want one for each person) or use a couple of large sheet pans.
- Or serve the nachos buffet style and use cheese sauce or queso blanco instead of melting shredded cheese on chips. Multiple crockpots can be used to keep the food warm.
Want more nachos recipes? Try these next:
This Slow Cooker Nacho Bar is easy to make and can be served at holiday parties and potlucks. It contains taco chicken, chili, cheese dips.
These Hawaiian BBQ Nachos In A Bag are full of flavor and perfect for feeding a crowd at a backyard bash or party.
This easy Strawberry Nachos recipe with crispy cinnamon sugar tortilla chips, whipped cream, and juicy strawberries is the most delicious summer dessert!
Nachos Recipe
Make this loaded Nachos recipe to serve at your next party or surprise your family with sheet pan nachos dinner with all of their favorite toppings!
Ingredients
- 13 oz bag tortilla chips
- 3 cups shredded cheddar cheese
- 3 cups shredded pepper jack cheese
- 1.5 cups taco meat
- 1/3 cup black beans, rinsed and drained
- 1/3 cup diced tomatoes
- 1/3 cup minced onions
- 1/3 cup sliced black olives
- 1/3 cup diced green chilies
- 1/4 cup sliced green onions
- 1/3 cup sour cream
- 1/3 cup guacamole
Instructions
- Preheat oven to 400˚F.
- Line 6 small rimmed baking sheets (or 2 large sheet pans) with tortilla chips. Sprinkle with shredded cheese. Add a second layer of chips and shredded cheese. Top with taco meat.
- Bake at 400˚F for 4-6 minutes, or until the cheese is melted.
- Top with black beans, diced tomatoes, minced onions, sliced black olives, diced green chilies, sliced green onions, sour cream, and guacamole.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 455Total Fat: 30gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 71mgSodium: 661mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 21g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
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