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Oven-Baked Nachos Recipe

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★★★★★

4.4 from 118 reviews

Oven-Baked Nachos loaded with seasoned ground beef, black beans, fresh vegetables, and a blend of melted Monterey Jack and cheddar cheeses. This layered and baked nacho dish is enhanced by a tangy sour cream lime sauce and garnished with fresh avocado and cilantro, perfect for a delicious and satisfying appetizer or snack.

Ingredients

Scale

Meat and Beans

  • 1 lb lean ground beef
  • 2 tablespoons taco seasoning
  • 1 can black beans, drained

Vegetables

  • 1 orange pepper, diced
  • 1 small red onion, diced
  • 1/2 cup cherry tomatoes, sliced
  • From 2 ears of corn, kernels removed
  • 1 can black olives, sliced
  • 1 can green olives, sliced
  • 2 scallions, chopped
  • 2 jalapeños, thinly sliced

Cheeses

  • 2 cups Monterey Jack cheese
  • 2 cups cheddar cheese

Sauce and Garnishes

  • 1/2 cup sour cream
  • Juice of 2 limes
  • 1 teaspoon kosher salt
  • 1 avocado, chopped
  • 2 tablespoons chopped cilantro

Others

  • Large bags tortilla chips (13 oz. each; quantity as needed for layering, approximately 2 large bags)

Instructions

  1. Preheat Oven: Set the oven to 350°F (175°C) to prepare for baking the nachos later.
  2. Prepare the Sour Cream Sauce: In a small bowl, combine the sour cream, fresh lime juice, and kosher salt. Stir well until smooth, then transfer the mixture into a squeeze bottle and refrigerate until ready to use.
  3. Cook the Beef: Heat a medium skillet over medium-high heat on the stovetop. Add the ground beef, breaking it up as it cooks. When the beef changes color from pink to brown, add the taco seasoning and stir for an additional minute. Drain excess fat by transferring the cooked beef to a paper towel-lined strainer.
  4. Assemble the Nachos in Springform Pan: Cut a piece of parchment paper to fit inside a 10-inch springform pan, extending two inches above the rim to create a collar. Place a handful of tortilla chips evenly on the bottom, followed by a portion of cooked ground beef, then a small amount of mixed vegetables (orange pepper, red onion, tomatoes, corn, olives, scallions, and jalapeños). Sprinkle 1 cup of Monterey Jack cheese on top. Repeat this layering process three more times, alternating the cheese between Monterey Jack and cheddar. For the final top layer, crush any remaining chips and sprinkle over, along with leftover beef and vegetables.
  5. Bake the Nachos: Place the assembled pan in the oven and bake for 30 minutes or until the cheese is fully melted and bubbly.
  6. Serve: Remove the pan using oven mitts and place it on a large round serving plate. Carefully remove the springform ring, then peel off and discard the parchment paper. Drizzle the prepared sour cream-lime sauce back and forth across the top of the nachos. Garnish with chopped avocado and cilantro. Serve immediately while warm.

Notes

  • You can substitute Monterey Jack and cheddar cheeses with any melting cheese of your choice such as mozzarella or pepper jack for variation.
  • Adjust the amount of jalapeños according to your spice preference or omit if you prefer milder nachos.
  • Make sure to drain excess grease from the cooked beef to prevent soggy nachos.
  • The parchment paper collar helps keep the nachos neatly layered and easy to remove after baking.
  • If you don’t have a springform pan, use a deep baking dish and prepare to carefully scoop the nachos out after baking.
  • For a vegetarian version, omit the ground beef and increase the amounts of beans and vegetables.

Keywords: oven baked nachos, layered nachos, ground beef nachos, cheesy nachos, Mexican appetizer, party snack

Find it online: https://www.sanacooks.com/oven-baked-nachos-recipe/