5 crispy recipes for the best Mexican nachos. Which variant will you try first?

Dishes prepared at home are undoubtedly the best option when you want to enjoy the full flavors of quality ingredients in full sips.

That’s exactly what you can expect from these quick and easy nachos recipes that can only be enjoyed this way in Mexico.

Enjoy it with a generous dollop of avocado guacamole or another dip found at the end of this article. There are countless options, try them all and don’t go with your favorite combination.

So where do you start?

Baked Nachos with Cheddar

This recipe for baked tortillas is an ideal treat for any party and for any visit or for an evening watching a movie for two. Make more because we guarantee that the next day you’ll just remember how delicious they were and you’ll be glad to find them in the fridge.

What will we need

For meat

1. 1 kg of ground beef
2. 2 spoons of chili pepper
3. A spoonful of plain flour
4. 2 teaspoons of dried oregano
5. 2 teaspoons ground cumin
6. 350 ml of beef stock
7. Salt
8. Ground black pepper

For nachos

1. 340 g of tortilla chips
2. Lime
3. Salt
4. 430 g salsa (drained)
5. 170 g sharp cheddar cheese (grated)
6. 90 g white cheddar (grated)
7. ½ small white onion (finely chopped)
8. ½ green chili pepper (stems and seeds removed, finely chopped)
9. 230 g sour cream
10. ½ small head of iceberg lettuce (cut into pieces)
11. Guacamole (or ripe avocado to serve)

Method

1. We will prepare seasoned beef
2. Crumble the beef into a large pot and start cooking it at a medium-high temperature
3. Once the beef starts to cook and fry, we continue to fry and stir to break the meat into small pieces
4. We continue to fry for about 8 minutes, until it turns brown and almost all the moisture has evaporated
5. Then continue cooking until the beef starts to fry in its own fat, about 2 more minutes
6. Sprinkle chili powder, flour, oregano and cumin on the beef
7. Cook for another 1 to 2 minutes, stirring frequently, until fragrant and the spices are thoroughly mixed with the meat.
8. Pour the broth over the meat and stir so that everything is thoroughly mixed and combined
9. Reduce the heat to medium and cook, stirring occasionally, for about 12 minutes, until almost all the liquid has evaporated and the beef is coated in a thick sauce
10. Remove the pot with the meat from the heat and season with salt and pepper
11. Preheat the oven to 220 degrees
12. Line a large rimmed baking sheet with aluminum foil
13. Then we spread the tortilla chips on it in one layer
14. Grate the zest of ½ a lime on the nacho chips (save the lime for later)
15. Then season with more salt
16. Spread the prepared beef evenly on the chips
17. Then we pour salsa, grated cheese, onion and chili on it
18. Transfer the pan with nachos to the oven and bake for about 10 minutes, until the cheese is completely melted and the chips are lightly browned around the edges
19. Meanwhile, grate the rest of the lime peel into a bowl, then juice the lime and add the juice to the peel
20. Pour the sour cream into the bowl and stir to combine everything
21. As soon as we take the nachos out of the oven, immediately pour chopped salad on them and drizzle with lime sour cream
22. Add guacamole or diced avocado on top
23. Nachos are served straight from the tray while still warm

Baked nachos with guacamole

Inspired by a Tex-Mex recipe, these classic baked chips are packed with ingredients to bursting! To avoid soggy chips, fry them shortly before adding the sauces. Then they can be topped with cheese toppings, seasoned beef, refried beans, guacamole and salsa. This recipe can be a great snack, party appetizer, or even a fun midweek dinner.

What will we need

For spices

1. 2 spoons of chili pepper
2. 2 teaspoons of salt
3. A teaspoon of granulated garlic
4. A teaspoon of granulated onion
5. A teaspoon of ground cumin
6. ½ teaspoon dried oregano
7. ¼ teaspoon black pepper
8. A pinch of cayenne pepper

For nachos

1. A teaspoon of vegetable oil
2. 500 g of ground beef (the best ratio of lean and fat is 80:20)
3. 450 g canned beans
4. 60 ml of water
5. A large bag of tortilla chips
6. 120 g sharp cheddar cheese (grated)
7. 120 g of grated white cheese
8. 250 g of salsa
9. A handful of chopped coriander
10. Jalapeño (pickled or fresh, sliced)

For guacamole

1. 2 ripe avocados
2. ¼ teaspoon salt,
3. A tablespoon of fresh lime (or lemon) juice
4. 4 tablespoons of chopped red onion
5. Jalapeño chili pepper (removed from stems and seeds, chopped)
6. 2 tablespoons cilantro (finely chopped)
7. A pinch of ground black pepper
8. 2 tomatoes (diced)
9. Red radish (for garnish)

Method

1. Preheat the oven to 180 degrees
2. Mix all the spices (chili powder over cayenne) together in a small bowl
3. Heat the vegetable oil over medium heat until it starts to shimmer
4. Add ground beef to the pan and season it with the prepared seasoning mixture
5. As the meat is cooking, use a spoon to mash the meat into small pieces
6. Cook for about 8 minutes until the meat is browned
7. Then we dry it from the fat using kitchen towels (or any other method that suits you
8. Add canned beans and water to the dried meat
9. Heat the mixture until the beans are heated through
10. Reduce the heat to low and keep the beef and bean mixture warm while you prepare the chips
11. Place the tortilla chips in a single layer on a sheet pan suitable for the oven and spray them with cooking oil
12. Roast the chips in the preheated oven for 5 minutes, or just until you can smell them
13. Carefully remove the pan from the oven and pour half of the grated cheese on it
14. Allow the heat from the chips to melt the cheese slightly before tossing the beef and bean mixture over the nachos
15. Layer the beef on top of the chips, sprinkle with the remaining cheese and return the pan to the oven for a further 5 minutes until the cheese is completely melted
16. Cut the avocado in half for the guacamole
17. We remove the core and cut the inside of the avocado with a knife and then hollow it out with a spoon
18. Add the chopped avocado to the bowl
19. Roughly mash the avocado with a fork
20. Add the remaining ingredients to taste, sprinkle the avocado with salt, and drizzle with lime juice
21. Add chopped onion, coriander, black pepper and chilli
22. Add chilies gradually so that the guacamole is not too hot

Nachos with homemade salsa

A delicious dip called salsa is prepared from tomatoes and other vegetables, which is typical of Mexican cuisine. The combination of crunchy tortilla chips and salsa is really addictive. And if you plan to organize a party or just have a movie night with your loved ones, then this great dish will be the perfect choice. If you are planning a trip or picnic, then don’t pack classic fried chips with you, but prepare homemade chips, according to our recipe below.

What will we need

1. 500 g nachos chips
2. 100 g of grated cheddar cheese
3. Red onion
4. Salt
5. Pepper
6. 100 g of grated mozzarella

For salsa

1. 400 g can of whole tomatoes
2. 200 g can of green chili peppers (chopped or pickled sweet peppers)
3. Garlic clove (or ½ tsp garlic powder or garlic salt)
4. 2 spring onions (chopped including the green parts)
5. A spoonful of extra virgin olive oil
6. 2 teaspoons of red wine vinegar
7. 2 tablespoons lime juice
8. ¼ teaspoon dried oregano
9. A handful of fresh chopped cilantro
10. Salt
11. Freshly ground black pepper

Method

1. Remove only the tomatoes from the tomato can and place them in a medium-sized container
2. Using a fork and a sharp knife, roughly chop or mash the tomatoes
3. Add the rest of the ingredients to the tomatoes and mix the chopped green chilies, green onions, garlic (or garlic salt), olive oil, lime juice and vinegar
4. Add back about 50 ml of tomato sauce from the can we took the tomatoes from
5. Sprinkle the salsa with dried oregano, mix and taste
6. If necessary, season with more spices, add coriander and salt and pepper to taste
7. Then place the nachos chips on a large baking sheet and pour ¾ of the freshly prepared salsa over them
8. Grate mozzarella, cheddar, onion for the nachos and transfer the tray to the oven preheated to 200 degrees
9. Grill the nachos for about 3-4 minutes, until the mozzarella and cheddar cheese have melted
10. Then serve the nachos with sour cream and the remaining salsa

Vegetarian nachos

This simple and interesting nachos recipe is served with sour cream and a topping of baked beans. This Mexican delight can be served at any occasion and is loved by people of all ages.

What will we need

1. 150 g nachos chips
2. 100 g of lettuce
3. A handful of mint leaves
4. 50 g jalapeno (sliced)
5. 50 g red pepper (diced)
6. 2 cloves of finely chopped garlic
7. 50 g finely chopped onion
8. ½ teaspoon of salt
9. 50 g sliced ​​avocado
10. 50 g of sesame seeds
11. 150 g sharp cheddar cheese
12. 50 g of chopped black olives
13. 20 g sour cream
14. 10 g ground cumin
15. 10 g ground paprika
16. 200 g canned beans

Method

1. Take a deep bowl and crush the nachos in it
2. Now take a baking sheet and stack the lettuce leaves as a base, then add the nacho chips
3. We add canned beans along with chopped pieces of tomato, mint leaves, jalapeño, black olives, red pepper, garlic, cumin, onion, paprika and salt
4. Repeat the process until you have formed four or five layers of nachos
5. Add a layer of grated cheddar cheese on top of the nachos
6. Place the tray in a preheated oven at 180 degrees and bake until the cheese melts
7. Decorate the baked nachos with a dollop of sour cream and mint leaves

Recipe for homemade chips

This easy recipe for Homemade Nachos Tortilla Chips is so easy you won’t believe you ever bought them. This recipe is 3 in 1, you will learn how to prepare them by baking, frying and even how to prepare them in the microwave in just 25 minutes.

What will we need

1. 250 ml olive oil (or peanut oil, rapeseed oil or other vegetable oil)
2. Corn tortillas
3. Salt

Method

Fried chips

1. The chips will fry better if they are a little dried out first. Either leave the tortillas outside overnight, in the air, or dry them a little in the oven or microwave
2. If we want to dry them in the oven, we spread them in one layer on a baking sheet and bake at 180 degrees for 5 minutes
3. Or place them in a single layer on a paper towel and microwave for 20 to 60 seconds
4. Cut each tortilla into 6 triangle-shaped pieces
5. Heat the oil in a frying pan over medium-high heat
6. We will prepare a paper towel on a large plate to hand
7. Place a handful of tortilla triangles in the hot oil
8. We make sure that they do not overlap and that all sides are immersed in oil
9. Fry for about 2 minutes until the chips start to brown slightly and become crispy
10. Transfer the chips to a plate lined with a paper towel
11. Sprinkle the nachos with salt
12. We spread another paper towel over them, on which we then place the next batch
13. These chips are best warm and freshly made

Oven Baked Nachos

• Preheat the oven to 180 degrees
• Cut the tortillas into triangles
• Place the triangles on the baking sheet in one layer
• Bake the tortilla chips for about 6 minutes, then turn them using tongs
• Sprinkle them with a little salt and bake for another 6 to 9 minutes until they start to turn golden
• Finally, take them out of the oven and let them cool
• Sprinkle them with a little more salt before serving

Microwave Nachos

1. Cut the tortillas into wedges
2. Line the microwave oven with a paper towel
3. Spread the tortillas in one layer on a paper towel so that the individual chips have enough space between them
4. The baking time will vary depending on the power of the microwave oven and how many tortillas we are preparing
5. It will approximately take about a minute to bake for 6 triangles
6. However, we start with small intervals until we find the right ratio so that we don’t burn the chips right away
7. Serve the chips immediately

Tips for nacho sauces

Mango Avocado Salsa

What will we need

1. 400 g mango (cut into cubes)
2. A large handful of cilantro (chopped)
3. ½ small red onion (chopped)
4. 2 tablespoons of freshly squeezed lime juice
5. Teaspoon of salt
6. 4 medium ripe avocados

Method

1. Mix the mango, cilantro and red onion in a large bowl
2. Thirty minutes before serving, peel and dice the avocado
3. Add avocado, lime juice and salt to the bowl with the mango
4. Gently fold the avocado into the mango mixture
5. Refrigerate the mango salsa for at least 30 minutes to allow the flavors to combine
6. After 30 minutes, taste the salsa and adjust the salt according to your preferences

Spinach, artichoke and bacon sauce

What will we need

1. 6 slices bacon (chopped)
2. 2 cloves of garlic (chopped)
3. 400 g tin of artichokes (drained and chopped)
4. 250g frozen spinach (thawed, drained and chopped, or 300g fresh spinach, finely chopped)
5. ½ teaspoon ground red pepper
6. ½ teaspoon of salt
7. 150 g of cream cheese
8. 100 g of grated cheese
9. 125 g sour cream

Method

1. Preheat the oven to 200 degrees
2. Put the chopped bacon in the pan and fry for 7 to 10 minutes, at a medium temperature, until crispy
3. Transfer the bacon to a plate lined with paper towels to drain
4. Leave the browned bacon fat in the pan
5. Set some of the bacon aside for sprinkling on the dip
6. Add the garlic to the pan and cook until fragrant, about 30 seconds
7. Add the artichoke, spinach, red pepper and salt
8. Cook, stirring occasionally, for about 5 minutes, until the artichokes are heated through and the spinach is wilted.
9. In a medium bowl, mix the cream cheese, grated cheese, sour cream, bacon and spinach-artichoke mixture until thoroughly combined
10. Transfer the mixture to a baking dish and bake for about 20 minutes, until bubbling around the edges
11. Allow the mixture to cool slightly, then sprinkle with the reserved bacon and serve with chips

Cheese sauce

What will we need

1. 2 tablespoons butter (cut into cubes)
2. 2 tablespoons plain flour
3. 125 ml cooking cream
4. 125 ml of milk
5. Spoons of garlic powder
6. A teaspoon of onion powder
7. A teaspoon of red pepper
8. 130 g of white hard cheese
9. 100 g of grated mozzarella
10. 50 g chopped green chili peppers
11. Salt
12. Pepper

Method

1. Melt the butter in a large saucepan over medium-low heat
2. Add flour and beat until smooth
3. Gradually whisk in the cream, milk, garlic powder, onion powder and paprika
4. Bring the mixture to a boil and cook and whisk for 2 minutes until thickened
5. We reduce the temperature to a minimum and gradually add the cheeses and mix until they melt
6. Remove the pot from the stove
7. Stir in the green chilies
8. Season with salt and pepper
9. Add milk
10. We add this 1 tablespoon at a time until the desired consistency
11. Served with the homemade tortilla chips we described above

The history of nachos

Nachos originated in the town of Piedras Negras, Coahuila, just over the Texas border. Nachos were first baked in 1940, at the Victory Club, when a regular customer asked if she and her girlfriends could have a different afternoon snack than usual.

In a moment of culinary inspiration, pickled jalapeño chunks and melted cheese were added to the freshly fried pieces of corn tortillas. The recipe was eventually printed in the St. Anne’s Cookbook in 1954, and the dish’s popularity quickly spread throughout Texas and the Southwest.

Today we enjoy it in various forms with various sauces and side dishes. Exactly as you see them here, in our nachos recipes.