This easy nachos recipe is a classic appetizer of tortilla chips topped with spiced ground meats, beans, melty cheese, and all your favorite toppings.
What You'll Love About This Recipe
- Quick and Crowd-Pleasing. Ready in minutes, perfect for game day, parties, or anytime snacking.
- Fully Customizable. Pile on your favorite toppings - spicy, cheesy, meaty, or veggie-loaded.
- Bold, Crunchy Flavor. Every bite offers melty cheese, crispy chips, and all the crave-worthy flavor you expect from Chili Pepper Madness.
We're cooking up a huge plate of Homemade Nachos in the Chili Pepper Madness kitchen, my friends.
It's an easy win for spicy food lovers like myself who love the creative possibilities, and I can really spice things up as much as I want to.
The Original Nachos - History
Nachos were born in Mexico when Ignacio "Nacho" Anaya whipped up a quick snack of fried tortillas, melted cheese, and pickled jalapeños for a hungry guest. He called it “Nacho’s Special”, and it took off. Today, nachos are everywhere, topped in endless ways.
This easy, classic version is just like what you'd find in restaurants across America. Use it as your base, then get creative. The possibilities are endless!
Let's talk about how to make nachos, shall we?
Upgrade Your Nachos
As mentioned, use this recipe as a base to build new ways to make it your way. Here are some ideas:
The Meats. Use other ground meats, like ground turkey or chicken for a lighter version. One of my favorites is ground chorizo. Huge flavor!
Consider other meats as well, like chicken tinga, carnitas, birria, barbacoa, or others. The meats can really make a difference.
Or, go vegetarian and focus on the awesome toppings!
Loaded Nachos Toppings. You can really mix it up here. Use your favorites! More ideas include diced avocado, guacamole, pico de gallo, fresh roasted jalapeno slices, sour cream or Mexican crema, lime wedges, pickled red onions, salsa, fresh chopped onions, black olives, taco sauce.
What's YOUR favorite? I'd love to hear!
Extra Cheesy. If you'd prefer restaurant style or movie theater style nachos, try my homemade nacho cheese sauce recipe.
It's extra creamy, more like a dip, just like they serve in theaters when I worked there.
Another great sub for this is salsa con queso. Very cheesy!
Pro Tips
- Use Thick, Sturdy Chips. They hold up better under the weight of toppings and stay crisp longer. Skip thin chips - they’ll get soggy fast.
- Shred Your Own Cheese. Pre-shredded cheese contains anti-caking agents that affect melting. For the best gooey texture, grab a block and shred it yourself.
- Layer for Even Coverage. Build nachos in layers - chips, cheese, toppings, repeat. This ensures every bite is loaded, not just the top.
- Keep Nachos Crisp. Lightly toast chips in the oven before assembling. Add wet toppings (like salsa or guac) right before serving to avoid sogginess.
Serving Suggestions
Serve your nachos hot and fresh, straight from the oven, piled high with your favorite toppings. They’re perfect as a party appetizer, game day snack, or even a casual dinner.
Pair them with sides like my classic guacamole recipe, sour cream, salsa, or a drizzle of hot sauce.
Serve with cold beers, my awesome margarita recipe or paloma recipe, or your favorite fizzy drink, and you’re all set!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Nachos Recipe
Ingredients
- 1 teaspoon olive oil
- 1 pound ground beef
- 3 tablespoons taco seasoning
- Salt and pepper to taste
- 15 ounces refried beans 1 can
- ½ cup water
- 13 ounces thick tortilla chips 1 typical bag
- 3-4 cups shredded cheese I love a mix of Colby Jack and Cheddar – use your favorite melty cheeses
- ½ cup pickled jalapenos
FOR SERVING/TOPPING
- Diced tomatoes, extra pickled jalapenos, fresh chopped cilantro, hot sauce, red pepper flakes. See the RECIPE NOTES for more ideas.
Instructions
- Heat the olive oil in a pan or skillet over medium high heat. Add the ground beef and cook for 5 minutes until nicely browned and mostly cooked through, breaking it apart with a wooden spoon. Drain excess fat and liquid.
- Add the taco seasonings, salt and pepper to taste, and stir. Cook 2-3 minutes to let the spices bloom.
- Stir in the refried beans and water. Mix to incorporate, then reduce the heat. Simmer for 10 minutes to develop flavor. You can simmer longer if you’d like to develop flavor further.
- Preheat oven to 350 degrees F.
- Layer the tortilla chips onto a large baking sheet to assemble the nachos.
- Spread the cooked meat and beans mixture evenly over the tortilla chips.
- Top evenly with the shredded cheeses.
- Top with pickled jalapeno peppers. Add as few or as many as you’d like.
- Bake the nachos tray for 10 minutes, or until the cheeses are nicely melted and gooey.
- Remove from heat, top with your favorite toppings, and serve!
Notes
Nutrition Information
That's it, my friends. I hope you enjoy this easy, classic nachos recipe. Let me know how you enjoyed it, and what toppings you chose! I must know! =)
Bob Cowan says
Made this last night. Another home run. Will also try it with your chorizo recipe, which is also outstanding. Thanks for another great dinner.
Mike Hultquist says
Excellent! Thanks, Bob! I hope you like the chorizo, too. =)
Trudy says
Found this recipe some time back. Love it but have changed it a tad. Instead of refried beans as they're hard to deal with, I've used a can of rinsed black beans and added a drained can of Rotel (regular or hot). Easy to twang up, recipe a lot easier than than one I had. Family loves! Thanks.
Mike Hultquist says
Nice! Perfect update, Trudy. This is one of those recipes that meant to be played with. I love what you've done! Glad it was enjoyed. Thanks!
ROBERT HUNTER says
Excellent, quick and easy. What more can you ask for?
Mike H. says
100%. Enjoy, Robert!
steve McClure says
Awesome! great recipe! Restaurants in my area are selling a facsimile not up to par with this recipe
I actually grow my own jalapenos,tomatoes, and cilantro. worked out great with this recipe.
Thanks Mike
Mike Hultquist says
Excellent! Glad you enjoyed it, Steve! It's perfect with your own garden grown veggies. Thanks for sharing!
Steve says
These nachos a terrific with a pulled pork upgrade!
Mike Hultquist says
Absolutely! For the win!
Jeffery M kantor says
try using chorizo sauage instead of ground beef, if you really like it SPICY..
Mike Hultquist says
Yes!! I LOVE this with chorizo!
Nadia says
Fantastic nachos! Tomorrow is shrimp gumbo day! Thank you for your great recipes. 🙂
Mike Hultquist says
Awesome! Thanks, Nadia!
Jérémie says
Perfect for new year's eve, a great success, thanks a lot Mike: Best wishes for 2023 to Patty and you!
Mike Hultquist says
Thanks, Jérémie! Cheers to 2023!
Ramya says
Cant wait to make this soon for me can i use mushrooms and vegan cheese i never had nachos before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya!