How to Bake Nachos in the Oven (Crispy Every Time!)

Making nachos in the oven is one of the easiest ways to feed a crowd or just treat yourself to a killer snack. With just a sheet pan and a few basic ingredients, you can have crispy, cheesy, fully loaded nachos ready in 20 minutes flat! Whether you're hosting a party, prepping for game day, or just craving something cozy and craveable, this oven nachos recipe delivers every time.

I'll walk you through exactly how to layer your nachos so they don't get soggy (yes, there's a trick!), what temperature works best to get the cheese melted evenly, and how to build your perfect nacho platter.

Why You'll Love This Recipe

• It's Quick and Easy: Just 20 minutes from start to finish! It's perfect for busy weeknights, last-minute guests, or if you're just craving some good comfort food.
• There's Minimal Cleanup: Everything comes together on one sheet pan, making cleanup a breeze.
• It's Totally Customizable: Use ground beef, chicken, or keep it vegetarian. Pile on your favorite toppings or stick with just cheese. You do you!
• It's Crispy, Not Soggy: The layering method keeps the chips crisp even with all that cheesy, saucy goodness.
• It's Great for Parties: Game day, movie night, casual hangout...everyone loves grabbing a handful of loaded nachos.

Ingredients

For the Nachos

• 1 pound ground beef - or substitute ground turkey or chicken
• 1 cup salsa - use your favorite jarred or homemade variety
• Coarse salt and freshly ground black pepper - to taste
• 6 cups tortilla chips - sturdy chips work best for layering
• 3-4 cups shredded Mexican-blend cheese, divided - or a mix of cheddar, Monterey Jack, or pepper jack
• 1 (15 oz) can black beans, rinsed and drained well

Optional Toppings

• Sliced or minced jalapeño
• Sour cream or Greek yogurt
• Diced tomatoes
• Sliced green onions
• Chopped cilantro
• Diced avocado or guacamole
• Chopped red bell or poblano peppers
• Diced red onion
• Chipotle sauce (sour cream mixed with adobo sauce) or hot sauce
• Fresh corn kernels (raw or grilled)
• Black olives, sliced

How to Make Nachos in the Oven (Step-by-Step)

Making loaded sheet pan nachos at home is easy, quick, and endlessly customizable. Here's how to do it:

1. Preheat the oven: Set your oven to 350°F so it's ready to melt the cheese without burning the chips.
2. Cook the ground beef: In a large skillet over medium heat, cook the ground beef until no pink remains, then drain off any excess fat. Season it with salt and pepper, then stir in about a cup salsa. Simmer it for a few minutes so the flavors combine and some of the juice from the salsa can evaporate. (Shortcut: Use shredded rotisserie chicken tossed with salsa instead of cooking the ground beef.)
3. Start the first cheese layer: On a large sheet pan, spread 6 cups of tortilla chips in a single layer. Sprinkle with half the shredded cheese. Bake for 3-4 minutes, just until the cheese melts. This creates a barrier to help prevent soggy chips later.
4. Add the toppings: Remove the pan from the oven, layer on the black beans, then the cooked beef and salsa mixture, followed by the remaining shredded cheese.
5. Bake again: Return the nachos to the oven and bake for 5-7 minutes, or until the cheese is fully melted and everything is hot and gooey.
6. Add the fresh toppings and serve: Once the nachos are out of the oven, top them with your favorite fresh ingredients, like jalapeños, tomatoes, avocado, sour cream, green onions, and chopped cilantro.

Best Tips for Crispy Nachos

Want nachos in the oven that are crispy, cheesy, and never soggy? These tips will help you nail it every time:

• Use thick, sturdy chips: Skip thin or flimsy chips, they'll fall apart under the weight of the toppings. Go for thicker-cut tortilla chips or a sturdy restaurant-style brand.
• Create a cheese barrier: Always add a layer of cheese directly on the chips before the saucier toppings like beef, beans, or salsa. This helps insulate the chips and keeps them crispy.
• Layer strategically: Spread chips in a single layer on the sheet pan and build in layers. Too many toppings in one pile = steam = sogginess.
• Bake in two stages: Melt cheese on chips first, then add toppings and bake again. This prevents moisture from soaking the chips before the cheese "seals" them.
• Use a hot oven (but not too hot): 350°F-375°F is ideal for making nachos in the oven. It's hot enough to melt the cheese quickly, but not so hot that the chips brown or burn.
• Serve immediately: Nachos are best right out of the oven. The longer they sit, the more steam they create, which can lead to limp chips.
• Use a sheet pan, not a dish: A flat baking sheet helps everything cook evenly and avoids trapped steam that can make the bottom chips soggy.
• Skip the broiler: It may seem like a shortcut, but broiling can quickly burn chips without evenly melting the cheese.
• Add the wet toppings last: Salsa, guacamole, and sour cream should go on after baking and just before serving. Or serve them on the side for dipping.

Variations

One of the best things about nachos in the oven is how customizable they are. Picky eaters, vegetarians, spice lovers...there's a version for everyone. And now that you know the trick to layering, you can make them anytime even without a recipe! Here are some fun and delicious nacho variations to try:

• Buffalo Chicken Nachos: Shredded chicken tossed with buffalo sauce, topped with blue cheese crumbles, mozzarella, and green onions. Add a drizzle of ranch or blue cheese dressing after baking.
• Barbecue Pulled Pork Nachos: Swap the ground beef for pulled pork tossed in your favorite barbecue sauce. Top with sharp cheddar, pickled red onions, and jalapeños.
• Cheesesteak Nachos: Use thinly sliced steak, sautéed peppers and onions, and provolone or Monterey Jack cheese. Serve with a creamy horseradish drizzle.
• Shrimp Nachos: Sauté shrimp with garlic and spices, then top with pepper jack, corn, and fresh avocado. Add a squeeze of lime before serving.
• Breakfast Nachos: Replace chips with crispy hash browns or baked tortilla wedges. Add scrambled eggs, crumbled bacon or sausage, and cheese. Bake and top with pico de gallo and avocado.
• Vegetarian Nachos: Load up with black beans, roasted sweet potatoes, corn, bell peppers, jalapeños, and plenty of cheese. Serve with salsa and sour cream.
• Tex-Mex Nachos: Stick with seasoned ground beef, refried beans, cheddar cheese, olives, and jalapeños. Top with sour cream, salsa, and shredded lettuce after baking.
• Greek Nachos: Use pita chips instead of tortilla chips. Top with ground lamb or chickpeas, feta, olives, tomatoes, and drizzle with tzatziki after baking.
• Pizza Nachos: Use mini pepperoni, cooked sausage, marinara sauce, and mozzarella cheese. Garnish with basil or crushed red pepper.
• Low-Carb Nachos: Swap chips for roasted cauliflower or thin slices of zucchini. Keep the meat, cheese, and toppings keto-friendly.

Storage & Reheating Tips

Storing Leftover Nachos

Nachos are best enjoyed fresh, but if you end up with leftovers, just transfer any uneaten nachos to an airtight container and refrigerate for up to 2 days. Just know that the chips will soften as they sit with toppings, especially anything saucy or with moisture (like salsa, beans, or tomatoes).

Reheating Nachos

Oven (best method): Preheat to 375°F. Spread the nachos in a single layer on a baking sheet and bake for about 8-10 minutes, or until heated through and the chips crisp back up a bit.
Air Fryer: A great way to revive crispiness! Air fry at 350°F for 3-5 minutes.
Microwave (quickest, but softest results): Place a portion on a microwave-safe plate and heat in 30-second intervals until warmed. This method won't restore any crispiness but works if you're short on time.

Make-Ahead Tips

Cook the ground beef and mix it with salsa ahead of time. Shred your cheese and chop toppings in advance. Assemble right before baking to avoid soggy chips.

For big gatherings, prep all the ingredients and set up a nacho bar with toppings so guests can build their own tray and you can bake them in batches!

Frequently Asked Questions

If you're love nachos, here are some fun and flavorful recipes for you to try! These cheesy blue cheese totchos have all the goodness of a juicy burger piled over crispy tater tots. If you're looking for something on the lighter side, my clean eating nachos are loaded with lean protein, fresh veggies, and loads of flavor without the guilt. These fully loaded French fries are made with crispy fries and are always a crowd-pleaser! And for a low-carb option, check out my ranch cauliflower nachos - they're spicy, creamy, and addictive!

Continue to Content

How to Make Nachos in the Oven

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Use these ingredients as a rough guideline and make these nachos any way you like! These are easy to make and are a great appetizer to throw together for a party.

Print

Ingredients

• 1 pound ground beef
• 1 cup salsa
• coarse salt and freshly ground pepper
• 6 cups tortilla chips
• 3-4 cups shredded Mexican-blend cheese, divided
• 1 can black beans, rinsed and drained well

Suggested Toppings

• sliced or minced jalapeño
• sour cream
• diced tomatoes
• sliced green onions
• chopped cilantro
• diced avocado or guacamole
• chopped red bell or poblano peppers
• diced red onion
• chipotle sauce
• fresh corn
• black olives

Instructions

1. Preheat the oven to 350F.
2. Cook the ground beef in a large skillet over medium heat until no pink remains. Drain off any fat. Season with salt and pepper then stir in the salsa. Set aside.
3. Place the tortilla chips on a sheet pan and top with 2 cups shredded cheese (or more, if desired). Place in the oven for 3 minutes.
4. Remove from the oven and top with the black beans, then the beef/salsa mixture. Top with the remaining cheese, then place the nachos back in the oven for another 5-7 minutes or until the cheese is completely melted.
5. Remove from the oven, add any toppings you like, and serve immediately.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 928Total Fat: 63gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 210mgSodium: 1170mgCarbohydrates: 30gFiber: 6gSugar: 4gProtein: 60g

This information was calculated using Nutritrionix and isn't always accurate. It was calculated without any toppings.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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