Oven Baked Nachos and Cheese

5 from 16 votes

Cheesy baked nachos layered with refried beans, black olives, corn, and tomatoes topped with salsa, Guacamole, jalapeño, and sour cream.

Course Appetiser

Cuisine Mexican

Diet Vegetarian

Keyword Baked Nachos and Cheese, Nachos and Cheese, Vegetarian Nachos

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 371

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.

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!