Oven-Baked Nachos Recipe

Introduction

Oven-baked nachos are the ultimate crowd-pleasing snack, perfect for game days or casual gatherings. Loaded with seasoned beef, fresh veggies, melted cheeses, and a zesty sour cream sauce, they deliver bold flavors and satisfying crunch in every bite.

Ingredients

• 2 large bags tortilla chips (13 oz. each)
• 1 lb lean ground beef
• 3 tablespoons taco seasoning
• 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 green olives, sliced
• 2 scallions, chopped
• 2 jalapeños, thinly sliced
• 2 cups Monterey Jack cheese
• 2 cups cheddar cheese
• ½ cup sour cream
• Juice of 2 limes
• ¼ teaspoon kosher salt
• 1 avocado, chopped
• 2 tablespoons chopped cilantro

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Prepare the sauce by combining sour cream, lime juice, and kosher salt in a small bowl. Stir well, then transfer the mixture into a squeeze bottle and refrigerate until ready to use.
3. Step 3: In a medium skillet over medium-high heat, cook the ground beef, breaking it up as it browns. Once no longer pink, stir in the taco seasoning and cook for one more minute. Drain excess fat using a paper towel-lined strainer.
4. Step 4: Line the inside of a 10-inch springform pan with parchment paper, creating a collar that rises about two inches above the rim.
5. Step 5: Begin layering the nachos by spreading a handful of tortilla chips evenly in the pan. Add a portion of cooked beef, followed by some diced vegetables and black beans. Sprinkle 1 cup of Monterey Jack cheese on top. Repeat this layering three more times, alternating with cheddar and Monterey Jack cheese.
6. Step 6: Crush any remaining chips and scatter them over the top, along with the remaining meat and vegetables.
7. Step 7: Bake the assembled nachos for about 30 minutes, or until the cheese is fully melted and bubbly.
8. Step 8: Remove the pan from the oven and place it onto a large plate. Using oven mitts, carefully release the springform and lift the ring away. Peel off the parchment paper and discard.
9. Step 9: Drizzle the prepared sour cream sauce over the top. Garnish with chopped avocado and cilantro, then serve immediately.

Tips & Variations

• For a vegetarian version, substitute the ground beef with sautéed mushrooms or extra beans.
• Use a mixture of cheeses like pepper jack or mozzarella for different flavor profiles.
• Add a squeeze of fresh lime juice just before serving to brighten flavors.
• Adjust the heat by leaving out the jalapeños or swapping them for milder peppers.

Storage

Store leftover nachos in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 300°F (150°C) to help retain crispness. Avoid microwave reheating as it can make the chips soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these nachos ahead of time?

You can prepare the beef and sauce a day in advance, but it’s best to assemble and bake the nachos just before serving to keep the chips crisp.

What can I use if I don’t have a springform pan?

A deep, round baking dish or a rimmed baking sheet can work as alternatives. Just line it well with parchment paper to help lift the nachos out easily.

Oven-Baked Nachos Recipe

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4.5 from 122 reviews

Oven-Baked Nachos featuring layers of seasoned ground beef, an array of colorful vegetables, melted Monterey Jack and cheddar cheese, and a zesty lime sour cream sauce. Baked to perfection in the oven, these nachos offer a deliciously satisfying snack or meal that’s perfect for gatherings and casual dining.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Chips

• 2 large bags tortilla chips (13 oz. bag each)

Sautéed Beef

• 1 lb lean ground beef
• 3 tablespoons taco seasoning

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 green olives, sliced
• 2 scallions, chopped
• 2 jalapeños, thinly sliced
• 2 cups Monterey Jack cheese
• 2 cups cheddar cheese

Sauce

• ½ cup sour cream
• Juice of 2 limes
• ¼ teaspoon kosher salt

Garnish

• 1 avocado, chopped
• 2 tablespoons chopped cilantro

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even cooking of the nachos.
2. Prepare the sauce: In a small bowl, mix the sour cream, fresh lime juice, and kosher salt until smooth. Transfer this mixture into a squeeze bottle and refrigerate until ready to use, to keep it chilled and easy to drizzle.
3. Cook the beef: Heat a medium-sized skillet over medium-high heat on the stovetop. Add the lean ground beef, breaking it up as it cooks. Once the beef loses its pink color, stir in the taco seasoning and cook for an additional minute. Drain excess fat by transferring the beef to a paper towel-lined strainer.
4. Assemble the nachos: Cut a length of parchment paper long enough to wrap around the inside of a 10-inch springform pan, extending 2 inches above the rim to create a collar. Place a handful of tortilla chips evenly into the pan as the base layer. Add a handful of the cooked beef, followed by a small portion of the chopped vegetables and a sprinkle of 1 cup Monterey Jack cheese. Repeat this layering process three more times, alternating the cheese between Monterey Jack and cheddar. Finish by crushing any leftover chips and sprinkling them on top along with remaining beef, vegetables, and cheese.
5. Bake the nachos: Place the assembled pan in the preheated oven and bake for 30 minutes, or until the cheese is thoroughly melted and bubbly.
6. Serve and garnish: Carefully remove the springform pan from the oven using oven mitts and place it onto a large plate. Release the springform ring and gently lift it away from the nachos. Peel off and discard the parchment paper. Drizzle the prepared sour cream sauce across the top, then sprinkle with chopped avocado and cilantro. Serve immediately for best taste and texture.

Notes

• Using a springform pan with parchment paper helps to easily remove the nachos as one large stack without breaking them apart.
• Adjust the level of jalapeños or skip them if you prefer a milder dish.
• For added crunch, consider broiling the nachos for 1-2 minutes at the end of baking but watch closely to avoid burning.
• Leftovers can be refrigerated and reheated in the oven for best results, though they are best enjoyed fresh.
• If you do not have a squeeze bottle for the sauce, you can dollop the sour cream mixture evenly over the top after baking.

Keywords: oven baked nachos, ground beef nachos, layered nachos, baked cheesy nachos, Mexican appetizer