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This Oven Baked Nachos and Cheese recipe makes a great party appetizer or quick and easy snack the whole family can enjoy.
These homemade oven baked nachos and cheese are perfect for Cinco de Mayo, game night, parties, or a simple snack! I top mine with Salsa Roja, Guacamole, and sour cream, and it’s always a big hit.
The best thing about nachos is how versatile they are! Once you have your chips base and cheese, you can use a ton of toppings. My family loves this vegetarian version, but we’ve added shredded pork with taco seasoning and grilled chicken. The sky’s the limit!
Ingredient Notes
- Tortilla Chips – Use good quality, sturdy tortilla chips with a good salt level without too much or too little seasoning. It’s hard to season tortilla chips. The salt will fall right off. You don’t want bland nachos, so choose wisely.
- Refried Beans – I used my refried beans recipe (which is delicious), but you can you whichever you prefer.
- Cheese – The recipe calls for a shredded cheddar and Monterey Jack cheese mixture, but prepackaged Mexican blend cheeses work well. Just be sure to use cheese that melts well.
- Toppings: For this recipe, I used green chilies, refried beans, black olives, corn, and tomatoes and then topped it with salsa, Guacamole, and sour cream. You can use any topping you like, from leftover chili con carne to shredded chicken – the choice is yours!
How to Make Oven Baked Nachos & Cheese
Preheat the oven to 350°F/176°C and grease a 12-inch oven-safe skillet or small sheet pan with the oil. You only need a little oil, and a teaspoon will do.
Arrange a third of the tortilla chips in a single layer in a skillet.
Top chips evenly with a third of the refried beans, green chilies, chopped tomatoes, black olives, black beans, and corn. I hold off on the salsa with this layer to keep the chips from getting soggy from the moisture.
Top the layer with a third of the shredded cheese.
Repeat with the next layer, and on the third layer, use the remaining refried beans, green chilies, chopped tomatoes, black olives, black beans, and corn Then scatter with the salsa.
Top with the remaining cheese.
Bake in preheated oven until cheese melts and browns slightly, about 8 minutes.
Remove from oven, and top with Guacamole, jalapeño, and sour cream. At this point, I like to drizzle my nachos with a bit of hot sauce for a little kick. That’s totally optional, though.
Erren’s Top Tips
- Use good sturdy tortilla chips. Thin chips may be crunchy, but they can’t take the weight of the toppings.
- Choose cheeses with good flavor that melt well. Monterey Jack cheese has that oozy melt you get in the best nachos, and sharp cheddar offers a slight tang.
- Keep your toppings bite-sized, so your nachos are easier to eat with less mess.
- Add cold ingredients just before serving for best results.
- For easy cleanup– line your pan with nonstick foil instead of greasing the pan. When you’re done – just toss it in the trash!
Recipe
Oven Baked Nachos and Cheese
Ingredients
- 1 teaspoon vegetable oil
- 12 oz tortilla Chips
- 2 cups refried beans
- 4 oz canned green chilies (chopped)
- 1 tomato (chopped)
- 4 oz black olives (sliced)
- ⅔ cup black beans (or pinto beans drained and rinsed)
- 1 cup corn (canned or frozen)
- 4 cups shredded cheese (such as cheddar & Monterey Jack cheese )
- ½ cup salsa
For Serving
- Guacamole (optional)
- 1 jalapeño (pickled or fresh, sliced)
- Sour Cream
- hot sauce (optional)
Instructions
- Preheat the oven to 350°F/176°C
- Grease a 12-inch oven-safe skillet or small sheet pan with the oil.
- Arrange a third of the tortilla chips in a single layer in the pan.
- Top chips evenly with a third of the refried beans, green chilies, chopped tomatoes, black olives, black beans, and corn, then top with a third of the cheese.
- Repeat with the next layer, and on the third layer, use the remaining refried beans, green chilies, chopped tomatoes, black olives, black beans, and corn Scatter with the salsa before adding the remaining cheese.
- Bake in preheated oven until cheese melts and browns slightly, about 8 minutes.
- Remove from oven, and top with Guacamole, jalapeño, and sour cream. Drizzle with hot sauce, if desired.
Tips
- Use good sturdy tortilla chips. Thin chips may be crunchy, but they can’t take the weight of the toppings.
- Choose cheeses with good flavor that melt well. Monterey Jack cheese has that oozy melt you get in the best nachos, and sharp cheddar offers a slight tang.
- Keep your toppings bite-sized, so your nachos are easier to eat with less mess.
- Add cold ingredients just before serving for best results.
- For easy cleanup– line your pan with nonstick foil instead of greasing the pan. When you’re done – just toss it in the trash!
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