How To Make The Best Nachos Ever

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 medium Yellow Onion (finely diced)
• 1 pound Ground Beef (80% lean, 20% fat for flavor)
• 1 teaspoon Salt (kosher or table salt)
• 2 tablespoons Taco Seasoning (store‑bought or homemade (see Delish website))
• 2 cloves Garlic (minced)
• 1 cup Refried Beans (canned, warmed)
• 0.33 cup Water (to thin the bean mixture)
• 12 ounces Tortilla Chips (sturdy, restaurant‑style chips)
• 2 cups Shredded Mexican Blend Cheese (cheddar, Monterey Jack, and pepper jack blend)
• 2 tablespoons Pickled Jalapeños (sliced)
• 0.5 cup Sour Cream (in a squeeze bottle for drizzling)
• 1 medium Tomatoes (diced)
• 1 whole Avocado (peeled, pitted, diced)
• 2 stalks Scallions (thinly sliced)
• 2 tablespoons Cilantro (chopped)
• 1 whole Lime (cut into wedges for serving)

Instructions

1. Prep All Fresh Ingredients

   Dice the onion, mince the garlic, dice the tomato, cube the avocado, slice the scallions, and chop the cilantro. Set each aside in separate bowls.

   Time: PT5M

2. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you finish the stovetop work.

   Time: PT5M

   Temperature: 425°F

3. Line Baking Sheet

   Cover the baking sheet with a sheet of aluminum foil for easy cleanup.

   Time: PT1M

4. Sauté Onion

   Heat the skillet over medium heat, add olive oil, then add the diced onion. Cook, stirring occasionally, until softened and lightly golden, about 6 minutes.

   Time: PT6M

5. Brown the Ground Beef

   Push the onions to the side of the skillet, add the ground beef, break it up with the spoon, and let it sit undisturbed for 1 minute. Then stir and continue cooking until all pink is gone, about 6 more minutes. Drain excess fat.

   Time: PT7M

6. Season the Meat

   Return the skillet to medium heat. Add salt, taco seasoning, and minced garlic. Stir for 1 minute to toast the spices.

   Time: PT1M

7. Combine Beans

   Stir in the refried beans and 1/3 cup water, mixing until smooth and well‑combined, about 2 minutes.

   Time: PT2M

8. Remove from Heat

   Take the skillet off the burner and set the meat‑bean mixture aside.

   Time: PT0M

9. Assemble the Nachos

   On the foil‑lined sheet, spread a single even layer of tortilla chips. Spoon half of the meat‑bean mixture over the chips, sprinkle half of the shredded cheese, dollop half of the refried beans, and scatter half of the pickled jalapeños. Repeat with a second layer of chips, remaining meat‑bean mixture, remaining cheese, and jalapeños.

   Time: PT5M

10. Bake Until Melty

    Place the sheet in the preheated oven and bake for 15 minutes, or until the cheese is fully melted and bubbly.

    Time: PT15M

    Temperature: 425°F

11. Finish with Fresh Toppings

    Remove the nachos from the oven. Drizzle sour cream from the squeeze bottle, then scatter diced tomato, avocado, sliced scallions, and chopped cilantro. Serve with lime wedges and optional hot sauce.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

45g

Fat

32g

Fiber

7g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: white onion, shallots
• Instead of Ground Beef: ground turkey, ground chicken, crumbled tofu
• Instead of Salt: sea salt
• Instead of Taco Seasoning: homemade taco seasoning blend
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Refried Beans: black beans mashed with a splash of broth
• Instead of Tortilla Chips: baked corn chips
• Instead of Shredded Mexican Blend Cheese: shredded cheddar, vegan cheese shreds
• Instead of Pickled Jalapeños: fresh jalapeños (thinly sliced)
• Instead of Sour Cream: Greek yogurt
• Instead of Tomatoes: canned diced tomatoes (drained)
• Instead of Avocado: guacamole
• Instead of Scallions: green onions
• Instead of Cilantro: fresh parsley

Equipment Needed

• Skillet
• Baking Sheet
• Aluminum Foil
• Wooden Spoon
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Squeeze Bottle (optional)
• Oven Mitts

Critical Steps — Do Not Skip

• Sauté the onion until softened (Step 4).
• Allow the ground beef to sit undisturbed for caramelization before stirring (Step 5).
• Drain excess fat to avoid greasy nachos (Step 5).
• Assemble layers evenly to prevent naked chips (Step 9).
• Bake until the cheese is fully melted and bubbly (Step 10).

Chef Tips from the Video

• Use a Mexican blend cheese for the best melt and flavor.
• Add a splash of lime juice over the finished nachos for a bright pop.
• For extra heat, sprinkle a pinch of cayenne pepper into the meat seasoning.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven to retain crispness.

Freezer: Not recommended; chips become soggy after thawing.

Room temperature: Serve immediately; nachos lose crispness after 1‑2 hours at room temperature.

Make-Ahead Tips

• Prepare the meat‑bean mixture up to Step 8 and refrigerate; assemble and bake just before serving.
• Pre‑bake the tortilla chips for 5 minutes at 350°F to ensure extra crispness before layering.

Frequently Asked Questions