Nachos Moriarty NM is a loaded, shareable sheet-pan nacho recipe named for the small New Mexico town of Moriarty, where green chile is a way of life. It layers crisp tortilla chips with seasoned ground beef, refried beans, and a generous blanket of melted cheese, then finishes with fresh toppings like pico de gallo, jalapeños, and crema. The key is building the nachos in one even layer so every chip gets a bite of topping, and baking them just long enough for the cheese to melt without making the chips soggy.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 tbsp (15 ml) vegetable oil
- 1 small yellow onion, finely diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tbsp (8 g) chili powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) smoked paprika
- 1/2 tsp (1 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 1/2 cup (120 ml) water
- 1 can (16 oz / 455 g) refried beans
- 1 large bag (13 oz / 370 g) restaurant-style tortilla chips (about 10 cups)
- 3 cups (340 g) shredded Mexican blend cheese (or sharp cheddar)
- 1/2 cup (120 ml) canned or jarred green chile, chopped (or roasted Hatch green chile)
- 1/2 cup (80 g) pickled jalapeño slices
- 1/2 cup (80 g) pico de gallo or diced fresh tomatoes
- 1/4 cup (60 ml) crema or sour cream
- 1/4 cup (10 g) fresh cilantro leaves, chopped
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet (about 18×13 inches / 46×33 cm) with parchment paper or aluminum foil.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no longer pink, about 5–7 minutes. Drain off excess fat if there is more than about 2 tablespoons.
- Add the onion and garlic to the beef and cook, stirring, until the onion is soft, about 3 minutes. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- Pour in the water and scrape up any browned bits from the bottom of the skillet. Let the mixture simmer until the liquid has mostly evaporated, about 2–3 minutes. Remove from heat and set aside.
- In a small saucepan over low heat, warm the refried beans, stirring occasionally, until spreadable, about 3–4 minutes. If they are too thick, stir in a tablespoon of water.
- Spread the tortilla chips in a single, even layer on the prepared baking sheet. It is okay if a few overlap, but try to keep it to one layer so the chips cook evenly.
- Drop small spoonfuls of the refried beans over the chips, then scatter the seasoned beef evenly over the top. Sprinkle the shredded cheese over everything, making sure to get some cheese on the chips at the edges.
- Scatter the green chile and pickled jalapeños over the cheese.
- Bake for 8–10 minutes, until the cheese is fully melted and bubbly. Do not bake longer than 12 minutes or the chips will start to burn and the edges may become too dark.
- Remove from the oven and immediately top with pico de gallo, a drizzle of crema, and a sprinkle of cilantro. Serve hot with lime wedges on the side.
Tips
- Use a single layer of chips: If you pile chips too high, the bottom layer will steam and turn soft while the top burns. For a big crowd, make two batches on two sheets instead of one overloaded pan.
- Drain the beef well: Too much grease will make the nachos soggy. After browning, tilt the pan and spoon off the fat, or blot the beef with paper towels before adding the onion.
- Choose sturdy chips: Thin, delicate tortilla chips will break under the weight of the toppings. Look for “restaurant-style� or thicker chips that can hold up to the beans and beef.
- Add cold toppings after baking: Pico de gallo, crema, and cilantro should go on after the nachos come out of the oven. If you bake them, the fresh flavors wilt and the chips get soggy.
Serving Suggestions
Serve the nachos straight from the baking sheet, family-style, with extra lime wedges and a bowl of salsa or guacamole on the side. They pair well with a simple side of Mexican rice or a crisp green salad. For a fuller meal, top with shredded lettuce, sliced radishes, or a scoop of guacamole. These are great for game day, movie night, or a casual dinner with friends.
Variations
- Chicken nachos: Swap the ground beef for 2 cups (280 g) of shredded rotisserie chicken. Skip the browning step; just warm the chicken with the spices and a splash of water.
- Vegetarian nachos: Omit the beef and double the refried beans, or add a can of drained black beans (15 oz / 425 g) seasoned with the same spices.
- Breakfast nachos: Top the baked nachos with a fried egg or scrambled eggs. Cook the eggs to 160°F (71°C) for food safety.
- Spicy version: Add extra pickled jalapeños, a drizzle of hot sauce, or use pepper jack cheese instead of Mexican blend.
- Swap the green chile: If you can’t find canned green chile, use a small can of diced green chiles (4 oz / 113 g) or a roasted poblano pepper, seeded and chopped.
Storage and Reheating
Leftover nachos are best eaten the same day, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The chips will soften, but you can reheat them in a 350°F (175°C) oven for 5–7 minutes to crisp them up slightly. Avoid the microwave, which will make them soggy. Reheat leftovers to an internal temperature of 165°F (74°C) before eating. Do not leave nachos at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make these nachos ahead of time? You can prep the beef and beans up to 2 days ahead and keep them refrigerated. Assemble the nachos just before baking, as the chips will go stale if left out with the toppings for too long.
What is the best cheese for nachos? A blend of Monterey Jack and sharp cheddar melts well and has good flavor. Pre-shredded cheese is convenient, but it often contains anti-caking agents that can make the texture slightly grainy. Shredding your own cheese from a block gives a smoother melt.
Can I use ground turkey or plant-based meat? Yes, ground turkey or a plant-based crumble works. For ground turkey, cook to 165°F (74°C) as it is poultry. For plant-based crumbles, follow the package instructions, but the seasoning will still work well.
How do I keep the chips from getting soggy? Use a single layer of chips, drain the beef well, and don’t overdo the beans. Also, bake just until the cheese melts—overbaking can cause the chips to absorb moisture and become chewy.
Can I make this gluten-free? Yes, this recipe is naturally gluten-free as long as your tortilla chips are made from corn and your refried beans are certified gluten-free. Check the labels on the spices and green chile to be safe.
What if I don’t have green chile? You can substitute a small can of diced green chiles, or use a roasted and chopped poblano pepper. If you don’t have either, just omit it—the nachos will still be delicious, just less New Mexican in flavor.
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