Nachos Recipe

Perfect for sharing, these easy nachos are ideal for serving at a party or for a night in with friends.

Written by

Marta Rivera

These classic Tex-Mex nachos are loaded to the max. Avoid soggy nachos by briefly baking them before topping with cheese, seasoned beef, refried beans, guacamole, and salsa.

Perfect for sharing, these easy nachos are ideal for serving at a party or for a night in with friends:


For the spice mix:

  • 2 tablespoons chilli powder

  • 1 1/2 teaspoons salt

  • 1 teaspoon granulated garlic

  • 1 teaspoon granulated onion

  • 1 teaspoon ground cumin

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon black pepper

  • Pinch of cayenne pepper (optional)

For the nachos:

  • 1 teaspoon vegetable oil

  • 450g minced beef

  • 2 cups refried beans, canned or homemade

  • 1/4 cup water

  • 1 large bag of tortilla chips

  • 2 cups cheddar cheese, grated, plus more for topping

  • 1 cup pico de gallo, store-bought or homemade, plus more for topping

  • 1/4 cup chopped coriander

  • 1 sliced jalapeño (pickled or fresh)

Optional toppings:

  • Guacamole

  • Salsa

  • Sour cream

  • Canned black olives

  • Sliced green onions

  • Shredded lettuce

  • Corn

  • Hot sauce


  1. Preheat the oven to 180°c

  2. Make the taco spice blendCombine all of the spices (chilli powder through cayenne) together in a small bowl.

  3. Make the beef and bean topping: Heat the vegetable oil on medium-high heat until it begins to shimmer. Add the minced beef to the pan and season it with all of the taco spice blend. As the meat cooks, use a spoon to break the meat up into crumbles.

    Cook for about 8 minutes until the meat has browned and drain the fat using a colander.

    Return the meat to the pan and add the refried beans and the water. Heat the mixture until the beans are smooth and warmed through. Reduce the heat to low and keep the beef-bean mixture warm while you prepare the chips.

  4. Toast the tortilla chips: On a 13x18-inch oven-safe platter or sheet pan, arrange the tortilla chips in a single layer, overlapping them slightly. Toast the chips in the preheated oven for 5 minutes, or just until you begin to smell their aroma.

  5. Assemble and bake the nachos: Carefully remove the pan from the oven and top with one-half of the grated cheese. Allow the heat from the tortilla chips to melt the cheese slightly before topping the tortilla chips with the beef and bean mixture.

  6. Sprinkle the remaining cheese over the beef and return the pan to the oven for 5 minutes, or until the cheese has fully melted

  7. Top and serve: Top the nachos with the pico de gallo, chopped coriander, jalapeño slices, or any of your preferred toppings. Serve hot.

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