Best Easy Nachos Recipes

EASY CHEESY NACHOS

Steps:

• Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

EASY NACHOS WITH REFRIED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine refried beans, garlic powder, onion powder, and cumin in a bowl; mix well.
• Pour tortilla chips onto a baking sheet in one layer. Spoon bean mixture over tortilla chips. Top with Colby-Monterey Jack cheese and jalapenos.
• Bake in the preheated oven until cheese is melted, about 5 minutes.

EASY BEEF NACHOS

Steps:

• Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Set aside.
• In 8-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and green chiles. Cook 2 to 3 minutes longer or until beef is thoroughly cooked and seasoning is well combined.
• Arrange half of beef mixture on chips. Top with half of other toppings. Repeat layers ending with cheese. Bake 10 to 12 minutes or until cheese is melted.

EASY CHICKEN TORTILLA SOUP WITH BEAN AND CHEESE NACHOS

Steps:

• Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4-5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.
• Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30-60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.
• Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.
• Do Ahead
• Soup (without nachos) can be made 3 days ahead. Cover and chill.

EASY CHILI NACHOS

Steps:

• Set oven to 400°F.
• Heat the chili in a small saucepan or microwave until hot.
• Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
• Spoon half of the chili over the chips.
• Sprinkle with half of the cheese.
• Repeat with remaining chips, chili and cheese.
• Bake for about 7-8 minutes until the cheese has melted.
• Top with salsa, guacamole and sour cream.
• Serve immediately.
• Delicious!

QUICK AND EASY DINNER NACHOS SUPREME

Steps:

• Cook the beef and taco seasoning in a 10-inch skillet until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the rice is tender.
• Top with the salsa, cheese and lettuce. Serve with the tortilla chips for dipping.
• Serving Suggestion: Serve with carrot and celery sticks. For dessert serve chunky applesauce sprinkled with cinnamon.

EASY CHICKEN NACHOS

Steps:

• Cut chicken up into 1/2" cubes.
• Heat oil in skillet over med.
• heat and add chicken.
• Pan fry until almost done and sprinkle taco seasoning mix, stirring to coat.
• When done (no longer pink), set aside to cool slightly.
• In a 13 x 9" casserole arrange half the tortilla chips.
• Spread with one can bean dip (fingers must be used for good spreading!) Sprinkle with half the cheese, half the cooked chicken and half the other desired toppings.
• Repeat layers.
• Bake on 325 until the cheese is melted on both layers.
• Ovens vary so just keep watching them and check the under-layer.
• Serve with salsa, sour cream, diced jalapeno's, guacamole, whatever your heart desires.
• *This is also good made with steak (1/4" cubes) instead of chicken.

SUPER BOWL EASY CHICKEN OR BEEF NACHOS

Steps:

• Hand shred chicken into a saucepan, making each piece small enough to fit on a tortilla chip.
• Add to saucepan taco seasoning mix, adding the prescribed amount of water on the taco seasoning packet.
• Heat chicken over a medium-low fire to make seasoning mingle with chicken.
• If desired, add hot sauce to chicken mixture.
• Preheat oven to 350 degrees.
• Put rack at highest level in oven.
• While chicken is cooking in taco seasoning, line a cookie sheet with aluminum foil.
• Spray foil lightly but evenly with non-stick spray.
• Line the cookie sheet with a layer of tortilla chips.
• Overlap chips if necessary.
• Sprinkle half of cheese over chips, coating evenly.
• Remove chicken from heat.
• Use a spoon to distribute chicken evenly over tortilla chips/cheese layer, making sure that some chicken is on each chip.
• If desired, drizzle any remaining taco seasoning sauce evenly over chips and chicken.
• Remember that more sauce makes the chips soggy, but some sauce may be desirable.
• If desired, place black olive and jalapeno pepper slices on each chip.
• Evenly sprinkle remainder of cheese over entire cookie sheet.
• Bake in oven on top rack for 10 minutes.
• At the end of 10 minutes, switch oven to"broil.
• "Broil nachos for 2 minutes using an electric oven, 1 minute using a gas oven.
• Watch nachos carefully so that they do not burn!
• Enjoy!
• Serve the sour cream and salsa in separate side dishes.
• Alternative directions#1: Spoon salsa evenly over cookie sheet just prior to placing nachos in oven.
• Alternative directions#2: Substitute browned ground beef for cooked chicken.

EASY BREAKFAST NACHOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. Cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat.
• Spread a layer of tortilla chips into a 9x13 baking dish. Scatter the chorizo and the scrambled egg mixture over the chips. Top with jalapeno slices and cover with the cheese.
• Bake in preheated oven until cheese is melted, 7 to 10 minutes.

EASY CHOCOLATE NACHOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir the cinnamon into the sugar in a small bowl; set aside.
• Brush the tortillas with melted butter on both sides. Sprinkle the tortillas evenly with cinnamon sugar; then cut each tortilla into 6 to 8 wedges. Place the tortilla wedges onto baking sheets in a single layer.
• Bake the tortillas in the preheated oven until the edges are lightly browned, 10 to 12 minutes. While the tortillas are baking, melt the chocolate and shortening in a small saucepan over low heat.
• Spread half of the tortilla wedges onto a serving plate and drizzle with half of the chocolate mixture. Place the remaining tortilla wedges on top, then drizzle with the remaining sauce.

EASY NACHOS

Steps:

• Preheat the oven to 400°F.
• Lay the tortilla chips on a cookie sheet.
• Toss together the cheese, chilies, and onion, and sprinkle over the tortilla chips.
• Bake for about 5 minutes, until the cheese has melted.
• Serve hot.

EASY CHEESY NACHOS

Steps:

• Divide chips between six plates; set aside.
• In a saucepan, warm chili until heated through.
• Meanwhile, in another saucepan; heat cheese over medium-low heat until melted, stirring frequently.
• Spoon chili over chips; drizzle with cheese.
• Sprinkle with onions and tomato.

QUICK AND EASY BLACK BEAN NACHOS VEGETARIAN

Steps:

• Pre-heat oven to 350
• Put black beans, turkey chili chili and taco seasoning in small sauce pan. Heat until warm.
• Spread tortilla chips on cookie sheet.
• Spoon bean mixture over chips.
• Sprinkle with cheese.
• Bake until cheese is melted approixmately 10-15 minutes.
• Top with salsa and sour cream.

EASY CHICKEN NACHOS

Steps:

• Spread tortilla chips on baking sheet.
• Top chips with chicken.
• Sprinkle with taco seasoning, then with cheese.
• Bake in 375 degree oven 10 minutes or until cheese is melted.
• Serve with your favorite toppings.

EASY CHICKEN TORTILLA SOUP WITH BEAN AND CHEESE NACHOS

Steps:

• Preparation Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4-5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.
• Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30-60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.
• Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.
• Do Ahead Soup (without nachos) can be made 3 days ahead. Cover and chill.

EASY NACHOS DELUXE BAKE

Steps:

• Set oven to 375 degrees.
• Grease a 13" x 9" baking dish.
• Arrange tortillas in a single layer in prepared baking dish.
• Sprinkle with HALF of each cheeses over the tortillas.
• Sprinkle chiles over cheese.
• Top with dollops of refried beans, then gently spread the beans over the cheese and chiles (reserve any extra beans for another use).
• Sprinkle with HALF of the remaining cheeses.
• Top with tomatoes and cilantro.
• Then top with the remaining cheeses.
• Bake, uncovered for 15-20 minutes, or until cheeses are hot and bubbly.
• Serve immediately.

EASY IRISH NACHOS

Steps:

• Layer potato chips on large platter (do not use regular or wavy potato chips, as they do not hold up to the cheese sauce).
• Pour cheese sauce over chips. Add sliced onion and bacon (and jalapenos if desired). Microwave 1 minute (or until hot) or heat in slow oven until warmed through.
• Enjoy!

QUICK AND EASY NACHOS

Steps:

• Put soup and salsa in a microwaveable bowl.
• Microwave on high for two minutes, stirring after a minute.
• Serve with chips for dipping.
• See Quick and Easy!

EASY NACHOS SUPREME

Steps:

• 1. Brown ground beef in a 12" frying pan over medium heat. Chop larger chunks down finely while cooking. Drain.
• 2. Stir in 1/2 cup of water and taco seasoning blend. Cover and simmer over low/warm heat for 10 minutes, stirring occasionally.
• 3. Warm 1 1/2 cups of queso cheese in microwave safe bowl, stirring every 30 seconds until hot.
• 4. Chop lettuce and dice jalapenos while the cheese is warming.
• 5. With a draining spoon, serve the beef evenly onto 4 plates. Top each plate of beef with 1/4 cup of shredded cheese.
• 6. Pour 1/4 cup of salsa on each plate of beef. layer tortilla chips around the beef on the plate.
• 7. Top the beef and chips with the warm queso cheese.
• 8. Add your lettuce and jalapenos evenly. Drop 1 tbsp of sour cream in the center. Serve immediately.

QUICK AND EASY KID-FRIENDLY BREAKFAST NACHOS

Steps:

• Combine 1 1/2 cups (375mL) of fresh or thawed frozen fruit with 2 tbsp (30mL) Smucker's Simple Blends Wildberry Fruit Spread.
• Spoon mixture over about 5oz (150g) regular or cinnamon baked flatbread crisps, top with 1/4 cup (50mL) pre-shredded mozzarella cheese and microwave on high for 25 seconds or until cheese is melted.
• Optional: Mix 1/2 cup (125mL) plain yogurt with 3 tbsp (45mL) Smucker's Simple Blends Wildberry Fruit Spread and serve with "nachos" as dip.