This Baked Nachos is loaded with veggies, beans and lots of cheese. I love this recipe as it’s versatile enough to make it as a full dinner for 4 or can also be served as an appetizer for a group of 8.

What are the best toppings for Nachos?

I’d say whatever your heart desires. But make sure the toppings aren’t too watery or the tortilla chips will become too soggy. I personally like beans and lots of veggies and the toppings.

What if I don’t have Tex Mex Cheese at home or can’t find it at my local grocery store?

Not to worry! You can make your own Tex Mex Cheese by mixing equal parts of shredded Monterey Jack cheese, Cheddar cheese, Queso Quesadilla cheese, and Pizza Mozzarella cheese.

Which bean to use for Nachos?

You may use black beans, pinto beans, store bought refried beans, or kidney beans. I personally like the texture of kidney beans hence I use them. If you don’t have time to soak and cook dry beans, use canned beans. Just make sure you get rid of the salty water.

Is it necessary to soak dry beans before cooking?

There is a huge debate over it. However, personally I always soak dry beans (especially beans like kidney beans), before using. It fastens the cooking process. Also, do not add salt to the water while soaking the beans.

How to ensure that the Nachos don’t become too soggy?

The answer to it is that you simply cannot. However there are a few steps that you can take to avoid a Nacho nightmare.

Firstly, make only one batch at a time. Make only so much quantity that you intend to consume right away in the first serving.

Secondly, gather all the ingredients required from toppings, to shredded cheese, beans, guac, sour cream etc before you begin to assemble. Assembly and baking of the nachos should be done just minutes before you and your guests are ready to eat.

Thirdly, layer the nachos well as mentioned in the recipe. This will help hold the toppings in place over the tortilla chips.

Lastly, make sure that the beans you use as the topping isn’t runny or else it will make the nachos very soggy.

Which tortilla chips to use?

I personally prefer corn tortilla chips be it homemade or store bought. If you are buying from a supermarket, avoid the thin kind as they don’t hold the shape too well.

Can I use store bought guacamole and salsa in the recipe?

Of Course you can! If you’re overwhelmed with work and have guests coming over, use ready guac and salsa. But if you have a little over half hour to spare, make your own and it will be worth the efforts.

Find my homemade guacamole and salsa recipe on the blog.

You can connect with me on my page on Instagram.

Print Recipe

Baked Nachos

Have you ever been stressed that your friends are coming over for dinner and the appetizer is taking more time to prepare than the main course? Try out this recipe of loaded baked nachos where you can prepare everything in advance and all you have to do is assemble and bake it just mins before you and your guests are ready to eat.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Main Course

Cuisine: American, Mexican

Keyword: appetizer, baked, cheese, guacamole, kidney beans, mexican, nachos, salsa, tortilla

Servings: 8

Author: Upasana Sampat

Ingredients

275 gms Corn Tortilla Chips (1 packet)
1 tbsp Butter
2 tsp Olive Oil
1 cup Kidney Beans or any beans of your choice (Dry or canned)
3 cloves Minced Garlic
1/2 cup Yellow Onions finely chopped
1/2 cup Tomatoes finely chopped
1 cup Boiled corn kernels
1/4 cup Red Onions finely chopped
1/4 cup Green Bell Peppers finely chopped
1/4 cup Red Bell Peppers finely chopped
2 tbsp Jalapenos (sliced)
Pitted and sliced Olives (handful)
300 gms Shredded Tex Mex Cheese (approx. 3 cups) OR equal parts of shredded Monterey Jack cheese, Cheddar cheese, Queso Quesadilla cheese and Pizza Mozzarella cheese.
1/3 cup Processed cheese (one that is good for melting)
1/2 tsp Black Pepper Powder
2 tsp Salt (divided)
1/4 tsp Turmeric Powder (for color)
1 tsp Paprika or red chilli powder
1/2 cup Guacamole – store bought or homemade (Recipe mentioned in the blog above)
1/2 cup Sour cream
Salsa – Store bought or homemade (Recipe mentioned in the blog above)

Instructions

If you are using dry kidney beans , soak 1 cup of dry kidney beans overnight or at least for 9 hours. Rinse out the soaked water, boil the kidney beans in a pressure cooker with fresh water and 1 tsp of salt for 20 mins. You can also cook the beans in a large pot with plenty of water and 1 tsp salt for 1 hour or until the kidney beans are fully cooked through.
If you are using canned kidney beans, rinse out the salty water and it is ready to use.
In a non-stick skillet, heat 2 tsp olive oil over medium flame, add 3 cloves of minced garlic, and ½ cup of finely chopped yellow onions. Sauté them until the onions become translucent.
Add ½ cup finely chopped tomatoes, 1 tsp salt, 1/4th tsp turmeric powder (for the color), ½ tsp black pepper powder, 1 tsp paprika or red chilli powder. Mix well and let it cook for 5 mins.
Now strain and add the boiled kidney beans , give it a mix and let them simmer together for another 5 mins. Taste check for salt in the beans at this point. You may mash a few kidney beans with the help of a masher or back of the spatula for a creamy texture. Once the Kidney beans mixture is prepared, keep it aside.
Preheat the oven to 400 degree F.
Boil 1 cup of frozen corn kernels over the stove or in a microwave with some water and a pinch of salt. You can also use store bought canned corn kernels. Just get rid of the salty water.
Finely chop 1/4th cup of red onions, 1/4th cup of green bell pepper, 1/4th cup of red bell pepper and keep them aside.
Slice 2 tbsp worth of jalapenos or use pickled sliced jalapenos. Also slice a handful of pitted olives and keep them aside.
Keep your shredded cheese ready in a bowl.
Take 16×13 inch large baking tray. Glace it generously with butter from all sides.
Layer the bottom of the tray with corn tortilla chips. Make sure they are evenly layered and there aren’t any gaps.
Take half the portion of the prepared kidney beans mixture and spread it evenly over this first layer of tortilla chips.
Take half the portion of chopped red onions, green bell peppers, red bell peppers, boiled corn and spread it evenly on top of the layered beans and tortilla chips.
Also spread 1 tbsp of sliced Jalapenos too. Now take 1 and ½ cup of shredded Tex Mex cheese and half of ⅓ cup of shredded processed cheese and spread evenly over the chopped veggies. This completes the first layer.
Now lay the second layer of corn tortilla chips evenly without any gap over the cheese.
Then spread the remaining kidney beans mixture over the chips. Take the remaining chopped red onions, green bell peppers, red bell peppers, boiled corn and 1 tbsp of sliced jalapenos and layer them evenly over the beans.
Take the remaining 1 and ½ cup of Shredded Tex Mex cheese and the remaining processed cheese and distribute them evenly over the chopped veggies.
Put this prepared nacho tray in the oven for 10 mins or until the cheese is melted.
Take out the nacho tray, garnish it with some sliced olives, drizzle some guacamole and sour cream.
Serve hot with some salsa on the side.

Notes

To get the exact look of guacamole and sour cream as in the photograph, put them in individual piping bags, cut a small tip and pipe them evenly across the nachos.