Nachos succeed or fail on the quality of the tortilla chips and on the balance of layered elements. Sturdy chips provide the necessary support for melted cheese and generous toppings. The following approach uses an initial low bake to set cheese and crisp the underside, followed by an assembly stage and a second bake to finish melting and heat toppings. Simple seasonings applied early and fresh or cooked garnishes added later yield a crisp base, well-melted cheese, and bright finishing condiments.
Choosing the base Select a robust corn tortilla chip that will hold toppings without collapsing. The original guidance names specific commercial varieties, and a clay or glazed casserole dish is recommended to spread chips evenly. If a suitable casserole is not available, a round or shallow cake pan serves as an acceptable alternative.
Assembly and seasoning Begin with a single layer of chips, then scatter shredded cheese and shift it slightly so some cheese contacts the pan, creating crunchy cheese at the base. Sprinkle minced garlic, a dash of hot sauce, and onion powder over the cheese before the first bake. This stage develops a crisp cheese underside and infuses the chips with aromatics.
Baking in stages Preheat the oven to 350 degrees. Bake the assembled chips and cheese for 5 to 8 minutes to begin melting the cheese and crisp the bottom. While the chips are in the oven, prepare cooked, taco-seasoned ground meat, turkey sausage, or chicken and drain it thoroughly in a colander. After the initial bake, layer the drained meat and additional toppings, then return the dish to the oven for 8 to 10 minutes to finish melting and heat toppings through.
Optional toppings and variations Common and suggested additions include jalapeños, diced black olives, and Mexican-style corn prepared with butter, lime juice, and cilantro until slightly crisp. Other frequently recommended variations are refried beans as a vegetarian or textural component, barbecue-style pulled chicken as a smoky protein variation, or a quick cheese sauce made from butter, flour, milk and shredded cheese seasoned to taste. Fresh garnishes and condiments provide contrast after baking:
- Sour cream
- Guacamole
- Salsa
- Fresh jalapeños or pickled jalapeños
Serving and practical tips Arrange toppings in stages so wetter components do not saturate the chips prematurely. If producing chips from tortillas, slice and crisp them before assembly. For portability or cleanup, assemble on foil or a baking sheet. Drain cooked meat well to avoid pooling of grease on the chips.
| Stage | Purpose | Time |
|---|---|---|
| Initial bake | Melt base cheese, crisp underside | 5–8 minutes at 350 degrees |
| Final bake | Melt top cheese, heat toppings | 8–10 minutes at 350 degrees |
Key toppings checklist When preparing nachos, consider a balance of protein, creamy elements, acidic or bright notes, and textural contrast. A concise checklist helps during assembly:
- Sturdy corn chips
- Shredded cheese and optional cheese sauce
- Cooked, well-drained seasoned meat or poultry
- Vegetable additions: corn, olives, jalapeños
- Finishing condiments: sour cream, guacamole, salsa