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Easy Homemade Nachos

Crispy tortilla chips layered with gooey melted cheese and fresh toppings, baked until golden and bubbly. An easy 20 minute appetizer everyone loves.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Appetizer
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 oz tortilla chips about 4-5 cups, use thick sturdy chips
  • 2 cups shredded cheese Mexican blend, cheddar, or pepper jack, freshly grated
  • 1/2 cup canned black beans drained and rinsed
  • 1/2 cup diced tomatoes fresh or fire-roasted
  • 2-3 whole jalapeños chopped (fresh or pickled)
  • 2 tbsp red onion finely diced
  • 1/4 cup sour cream for serving
  • 1/2 cup guacamole or avocado for serving
  • 2 tbsp fresh cilantro chopped
  • whole lime, cut into wedges for serving

Equipment

  • Large baking sheet

Method
 

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Spread half of the tortilla chips in a single layer across the baking sheet. Top with half of the shredded cheese.
  3. Repeat with the remaining chips and cheese to create a second layer.
  4. Bake for 8 to 12 minutes, until the cheese is fully melted and bubbly and the edges of the chips are golden.
  5. Remove from the oven and immediately top with sour cream, guacamole, tomatoes, jalapeños, onion, and cilantro. Serve with lime wedges.

Notes

Use freshly grated cheese for the best melt, since pre-shredded cheese contains anti-caking agents that prevent smooth melting. For extra crunch, toast plain chips in the oven for 3 to 4 minutes before adding toppings. Add cold toppings like sour cream and guacamole after baking to keep the chips crispy. Store leftovers in an airtight container for up to 1 day and reheat in a hot oven.