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Oven Baked Nachos

These baked nachos are easy to make with chips, cheese then loaded with toppings and baked in the oven for a game day appetizer or weeknight snack the whole family will love!

When it comes to game day appetizers, other favorites include sheet pan nachos, 7 layer dip and BBQ nachos!

Baked nachos with toppings in a cast iron skillet.
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Easy Baked Nachos Recipe

Whether it’s these cheesy loaded baked nachos, skillet breakfast potatoes, oven baked steak or even a dessert pizookie, the cast iron skillet is a tried and true kitchen utensil to definitely have in your arsenal.

This nachos recipe goes beyond just chips and cheese. It skips pre-shredded cheese haphazardly piled on chips and microwaved. For ooey gooey skillet nachos, shredding your own cheese, layering the chips just so and piling on toppings is a must. Then the nachos are baked, which achieves crispy, cheesy nacho goodness!

Ingredients

Simply layer a few items you might already have on hand to create a hearty snack or a full meal.

Baked nachos ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Tortilla chips: It’s hard to have nachos without this key ingredient that make it so easy to eat and give the dish its necessary crunch.
  • Shredded cheese: I like to use a mixture of mozzarella and fontina, but feel free to use your favorites.
  • Refried beans: I love how this adds a heartiness to the nachos and provides a ton of flavor. I like black beans, but you can use pinto if you prefer.
  • Red enchilada sauce: This sauce gives the nachos their kick of flavor with a bit of smokiness that rounds everything out.

Favorite Toppings

I’m definitely a toppings kind of girl, so load on the guacamole, salsa, cilantro, queso, jalapenos…you name it. The more, the better! You can even add shredded chicken or taco meat to make it a quick and easy meal.

How to Make Nachos in the Oven

Showing how to make nachos in the oven in a 4 step collage.
  1. Bottom base. Start by pouring a thin layer of red enchilada sauce across the bottom of a large skillet. Then spread the refried beans on top, followed by a small sprinkle of cheese.
  2. Layer tortillas. Next add a layer of tortilla chips with another layer of cheese (about 3/4 cup). Repeat with the chips and cheese until you have 3 layers. Sprinkle the remaining cheese on top of the final layer of chips and then drizzle a few Tablespoons of enchilada sauce on top.
  3. Bake. Place the skillet in the oven and bake the nachos until the cheese is bubbly and golden (this usually takes about 15 minutes).
  4. Top. Remove from oven and then pile on any additional toppings of choice (check out my favorites above). Then serve immediately while hot!

Tips for the Best Nachos

  • Shred your own cheese. Don’t use the pre-shredded bags. Buy a block of cheese and grate your own. The bags of pre-shredded cheese have extra additives that make it harder for them to melt. If you want that ooey gooey cheesy perfection, grate it yourself.
  • Chips. Make sure you use chips that are thick, so that they don’t break and remain sturdy to hold all the toppings. You can even make your own homemade tortilla chips to take the baked nachos up a notch.
  • Bake the base first. Layer on the base ingredients (chips, cheese, beans and enchilada sauce) and bake those first. Then once out of the oven, add the other toppings  (like salsa, guacamole, jalapeños) so that they stay fresh.
Baked nachos in a skillet.

Recipe FAQs

Can I make these nachos on a baking sheet instead?

If you don’t have a large enough cast-iron skillet or would prefer to bake the nachos on a sheet pan, you can definitely make sheet pan nachos. Just line the pan with tortilla chips and top with cheese, beans and drizzle with enchilada sauce.

Bake at 350°F for about 5 to 10 minutes, or until the cheese is melted. Then add your favorite nacho toppings and dig in!

Can I make these baked nachos from scratch?

Yup. You can make your own red enchilada sauce, refried beans, and even tortilla chips.

What is the best way to layer nachos?

Line the pan with tortilla chips, cheese and any other desired toppings like beans. Bake in the oven for a couple minutes, then repeat with the following layers.

Baked nachos in a cast iron skillet.

More Mexican favorites we love include these easy tortilla strips, cinnamon tortilla chips and taco dip.

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Baked nachos in a cast iron skillet.

Baked Nachos

5 from 6 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Delicious layers of chips, gooey cheese and toppings that are baked to perfection in the oven. These easy baked nachos take less than 20 minutes and are the perfect appetizer, lunch or dinner!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8

Video

Ingredients 

  • ½ cup red enchilada sauce , more or less as needed
  • 1 (16-ounce) can black bean refried beans
  • Kosher salt , to taste
  • Ground black pepper , to taste
  • 3 cups freshly grated mozzarella , Monterey jack, or fontina cheese
  • 1 bag tortilla chips , thick ones work best

Optional toppings: Guacamole, Pico de gallo, Fresh cilantro, Jalapenos, Sour cream

    Instructions

    • Preheat the oven to 375ºF.
    • In the bottom of a large cast-iron skillet, pour a thin layer of enchilada sauce. Spread the refried beans over the top and add a little salt and pepper, if desired. Sprinkle on a little bit of cheese, about 1/2 cup.
    • Add a layer of 1/3 of the tortilla chips with another layer of cheese, about 3/4 cup. Bake for a couple minutes in the oven if desired to melt the cheese.
    • Repeat with remaining chips and cheese so that there are 3 layers of chips and the top layer is cheese. Drizzle 2 to 3 Tablespoons enchilada sauce over the top if desired. Bake 10 to 15 minutes, or until the cheese is hot and bubbly.
    • Top with your favorite toppings just before serving. My favorites are guacamole and pico de gallo. Serve immediately.

    Notes

    Variations: To make this a hearty meal, you can add a layer of shredded chicken or taco meat.
    Shred your own cheese. Don’t use the pre-shredded bags. Buy a block of cheese and grate your own. The bags of pre-shredded cheese have extra additives that make it harder for them to melt. If you want that ooey gooey cheesy perfection, grate it yourself.
    Chips. Make sure you use chips that are thick, so that they don’t break and remain sturdy to hold all the toppings. You can even make your own homemade tortilla chips to take the baked nachos up a notch.
    Bake the base first. Layer on the base ingredients (chips, cheese, beans and enchilada sauce) and bake those first. Then once out of the oven, add the other toppings  (like salsa, guacamole, jalapeños) so that they stay fresh.

    Nutrition

    Calories: 362kcal | Carbohydrates: 36g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 1024mg | Potassium: 103mg | Fiber: 5g | Sugar: 5g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer
    Cuisine: Mexican

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