“Nachos en inglés” means “nachos in English”; this recipe makes a generous tray of crisp tortilla chips topped with seasoned beef, melted cheese, beans, and fresh toppings. Nachos are associated with northern Mexico and have many regional and family versions, so this flexible baked version is easy to adapt and serve straight from the pan.
Ingredients
- 1 tablespoon (15 ml) neutral oil
- 1 pound (450 g) lean ground beef
- 1 small yellow onion, finely diced, about 1 cup (150 g)
- 2 teaspoons (5 g) chili powder
- 1 teaspoon (3 g) ground cumin
- ½ teaspoon (1 g) garlic powder
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- ¼ cup (60 ml) water
- 1 large bag sturdy tortilla chips, about 12 ounces (340 g)
- 1 can black beans, 15 ounces (425 g), drained and rinsed
- 3 cups (340 g) shredded Monterey Jack or cheddar cheese
- 1 medium tomato, diced, about 1 cup (180 g)
- ½ cup (75 g) sliced pickled jalapeños, drained
- ½ cup (120 g) sour cream
- 1 ripe avocado, diced, about 150 g
- ¼ cup (15 g) chopped fresh cilantro
- 1 lime, cut into wedges, about 2 tablespoons (30 ml) juice
Instructions
- Heat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment or foil for easier cleanup. Drain and rinse the beans, dice the onion and tomato, and prepare the remaining toppings while the oven heats.
- Warm the oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 4 minutes, stirring, until softened. Add the ground beef, chili powder, cumin, garlic powder, salt, and pepper. Break the meat into small pieces and cook for about 6 to 8 minutes, stirring often, until browned with no pink remaining. Check the thickest pieces with a food thermometer; the USDA FSIS safe minimum for ground meat is 160°F (71°C).
- Stir the water into the beef and simmer for 1 to 2 minutes, until the seasoning coats the meat and the mixture is moist rather than soupy. Taste and adjust the salt. Remove the skillet from the heat.
- Arrange about half the tortilla chips in an even layer on the baking sheet. Scatter over half the beans, beef, and cheese. Add the remaining chips, then top with the rest of the beans, beef, and cheese. Spreading the toppings across two layers helps distribute them rather than leaving everything on the surface.
- Bake for 6 to 8 minutes, checking after 5 minutes. Take the tray out when the cheese is fully melted and the chips are hot; avoid baking until the chips darken, since they can become bitter and overly crisp. If the beef has cooled substantially while assembling, make sure the finished toppings are thoroughly hot before serving.
- Let the tray stand for 2 minutes. Add the tomato, jalapeños, avocado, and cilantro. Spoon on the sour cream or serve it alongside, and offer lime wedges for squeezing over the top. Serve immediately while the chips are crisp.
Tips
- Choose thick, sturdy tortilla chips. Thin chips tend to break under the warm toppings, especially if you pile everything into one layer.
- Shred cheese from a block if convenient; it usually melts more smoothly than pre-shredded cheese, which may contain anti-caking agents. Monterey Jack melts gently, while cheddar brings a sharper flavor.
- Drain the beans and jalapeños well, and keep juicy fresh toppings off the nachos until after baking. Extra moisture softens the chips quickly.
- For a milder tray, leave out the jalapeños or serve them separately. For more heat, use fresh sliced jalapeño or a little hot sauce at the table.
Serving Suggestions
Set the baking sheet on a heat-safe surface and let everyone serve themselves promptly. Add salsa, guacamole, or extra sour cream in small bowls rather than spreading them over the whole tray; this keeps the chips crisp for longer. A simple green salad, corn salad, or bowls of sliced cucumber and radish make refreshing sides. For a larger meal, serve the nachos with extra beans or rice, and provide lime wedges so diners can brighten their portions to taste.
Variations
Vegetarian: Replace the beef with an additional can of drained black or pinto beans, or use about 12 ounces (340 g) of sautéed mushrooms. Season as directed and add a splash of water if the filling seems dry. Mushrooms bring a savory, tender texture; beans make the topping heartier.
Chicken: Use 1 pound (450 g) ground chicken in place of beef and cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry. Alternatively, scatter 2 cups (280 g) of cooked, shredded chicken over the chips; reheat it thoroughly as part of the topping before serving.
Different beans or cheese: Pinto beans work in place of black beans. Pepper Jack adds heat, while a mixture of Monterey Jack and cheddar gives both smooth melting and a pronounced cheese flavor. Cotija is a traditional Mexican cheese with a salty, crumbly texture; if it is hard to find, use feta for a similar salty finish, though feta will not melt like Jack.
Sheet-pan toppings: Add drained corn or thinly sliced bell pepper before baking. Keep fresh avocado, tomato, cilantro, and sour cream as finishing toppings so their flavor and texture stay distinct.
Storage and Reheating
Loaded nachos are best eaten as soon as they are assembled because the chips soften as they sit. Refrigerate leftovers within 2 hours of serving, preferably with any leftover sour cream, avocado, or fresh toppings stored separately. Transfer the cooled nachos to a covered container and refrigerate for up to 3 to 4 days. The chips will lose their crispness, and some may become quite soft.
For the best reheated texture, spread leftovers on a baking sheet and warm them in a 350°F (175°C) oven for about 8 to 12 minutes, until hot throughout; add fresh toppings afterward. A toaster oven works well for a small portion. Microwaving is quicker but makes chips softer. Reheat leftovers to 165°F (74°C), and discard food left at room temperature for more than 2 hours (or 1 hour above 90°F/32°C). Do not reheat the same portion repeatedly.
Frequently Asked Questions
What does “nachos en inglés” mean?
It means “nachos in English.” “Nachos” is commonly used as the dish name in English as well as Spanish, while “en inglés” means “in English.”
Can I make nachos without meat?
Yes. Use extra drained beans, sautéed mushrooms, or a combination of both. Season the filling with the same spices and layer it with the chips and cheese as directed.
How do I keep nachos from getting soggy?
Use sturdy chips, drain wet toppings, bake only until the cheese melts, and add tomato, avocado, sour cream, and other fresh or saucy toppings after baking. Serve immediately.
Can I assemble nachos ahead of time?
You can prepare the meat and chop or measure the toppings ahead, storing cooked meat and other perishable ingredients covered in the refrigerator. Assemble the chips, beans, beef, and cheese just before baking; pre-assembled chips soften as they wait.
Can I make nachos without an oven?
Yes. Arrange a portion of chips, beans, cooked beef, and cheese in a wide microwave-safe dish and microwave in short bursts until the cheese melts and the toppings are hot. Work in batches so the chips heat evenly; the texture will be softer than oven-baked nachos.
What cheese is best for nachos?
Monterey Jack melts smoothly, cheddar has a stronger flavor, and a combination gives a useful balance. Pepper Jack is a good choice if you want a little heat. Avoid using only a crumbly cheese, which will not coat the chips as evenly.
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