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  • Oven-Baked Nachos
  • Oven-Baked Nachos
  • Oven-Baked Nachos
  • Oven-Baked Nachos
  • Oven-Baked Nachos
  • Oven-Baked Nachos
  • Oven-Baked Nachos
  • Oven-Baked Nachos
  • Oven-Baked Nachos
  • Oven-Baked Nachos
  • Oven-Baked Nachos

Oven-Baked Nachos

Food | June 18, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Need a satisfying snack for a hungry crowd? These OVEN-BAKED NACHOS are a super-tasty big deal.

Our goal with this Mexican nachos recipes was to create something really easy that you can pull together without too much effort, so promise me you won’t overthink it. Prep the nachos’ ingredients, go for our layered look, bake and serve. It doesn’t get simpler than these OVEN-BAKED NACHOS!

Oven-Baked Nachos


Although you’ll soon discover there are a lot of things to love about this recipe, one of the key takeaways is the versatility of it all; this is especially true when you go to gather the various veggies. Include whatever you have on hand in the cupboard or in the fridge and feel free to mix it up each time you make it.

Oven-Baked Nachos


One of our most popular theme-specific posts at Weekend at the Cottage was our TURKEY TACOS RECIPE which included our TACO SEASONING, made from scratch. It’s extra tasty and we used it for this recipe to create that beloved taco/nachos flavour.

Oven-Baked Nachos


Why use just one cheese when you can use two? We suggest you make these OVEN-BAKED NACHOS even more enjoyable by using both cheddar and Monterey Jack cheeses, but you can also try a traditional Mexican cheese like Cotija. Click HERE to learn more about this awesome cheese.

Oven-Baked Nachos


The idea of creating a tower of nachos came from my desire to have meat, toppings or cheese on virtually every single tortilla chip. Using a parchment-collared springform pan accomplishes the task perfectly. Add some chips, then meat, then toppings then cheese. Repeat again and again and again until the entire tower has ingredients dispersed evenly throughout.

Oven-Baked Nachos


The garnish for the finished plate is not only super easy but also really refreshing. A great hit of colour comes from the chopped avocado and cilantro and the simple-flavoured sour cream with lime gives the chips a cooling, creamy bite. Love it!

One final tip on serving these OVEN-BAKED NACHOS – make sure to place the springform on an extra large plate. As you pop and remove the ring and then peel away the parchment, some of the ingredients will cascade down onto the plate. Make sure your plate is big enough to handle all the excitement.

As soon as they come out of the oven, serve them – on small plates and a couple of napkins is all you need – it’s a no-cutlery kind of snack, which is always fun. If kids are in your midst, pass out our non-alcoholic TOUCAN KIDS COCKTAIL or GRILLED LEMONADE; for adults, a cerveza-based ÁNDALE CHELA.

Crunchy OVEN-BAKED NACHOS are always a favourite snack for any time of day and into the wee hours. Enjoy!

Oven-Baked Nachos


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3 Responses to “Oven-Baked Nachos”

  1. […] Now, if you’ve just read the above and thought, “I wonder what other cocktails Weekend at the Cottage has created?” Easy! Click HERE to visit our DRINK RECIPES playlist on YouTube. Need a great snack to serve with any and all of the above? Try these OVEN-BAKED NACHOS. […]

  2. […] a bunch of friends on t.v. It was included in our segments, aptly dubbed Crunch, Munch, Punch! Go HERE for the CRUNCH, our oven-baked nachos, and go HERE for the PUNCH, one of our summer drink […]

  3. […] get-together, we suggest an assortment of easy-to-enjoy light fare like our CRAB DIP, our colossal OVEN-BAKED NACHOS, or our very popular EASY FLATBREAD. Festive drink ideas include PEPPERMINT CHOCOLATE MILKSHAKES […]


Ingredients & Amounts

  • 2 large bags of tortilla chips (13oz. bag)
  • For the sautéed beef:
  • 1 lb of lean ground beef
  • 3 tablespoons of taco seasoning
  • For the toppings:
  • 1 can of black beans, drained
  • 1 orange pepper, diced
  • 1 small red onion, diced
  • 1 cup of cherry tomatoes, sliced
  • kernels from 2 ears of corn
  • 1 can of black olives, sliced
  • 1 can of greens olives, sliced
  • 2 scallions, chopped
  • 2 jalapeños, thinly sliced
  • 2 cups of Monterey Jack cheese
  • 2 cups of cheddar cheese
  • For the sauce:
  • ½ cup of sour cream
  • juice of 2 limes
  • ¼ teaspoon of kosher salt
  • For garnish:
  • 1 avocado, chopped
  • 2 tablespoons of chopped cilantro


  1. Preheat oven to 350°F.
  2. Prepare sauce: Place sour cream, lime juice and salt in a small bowl. Stir together before transferring into a squeeze bottle. Refrigerate until use.
  3. Cook the beef: Place a medium-sized skillet on stovetop on medium-high heat. Add the beef, breaking it up as it cooks. When the beef loses its pink colour, stir in the taco seasoning and cook for an additional minute. Transfer to a paper towel-lined strainer to remove excess fat.
  4. Assemble the nachos: To create a collar around the inside of a 10-inch spring-form pan, cut a length of parchment paper that wraps right around the inside and rises two inches above the top. Sprinkle a handful of the chips into the pan, spreading them out evenly. Add a handful of meat, followed by a small handful of the vegetables. End by sprinkling with 1 cup of the Monterey Jack cheese. Repeat this process three more times, alternating which cheese you use. Crush any remaining chips and sprinkle on the top, along with any remaining meat and veggies.
  5. Transfer to oven and bake for 30 minutes or until the cheese is melted. Remove pan from oven placing it onto a large round plate. Using oven mitts, carefully pop the springform and gently lift the ring up and away from the nachos. Peel away and discard the parchment paper. Squeeze the sour cream back and forth across the top along with a sprinkle of avocado and cilantro. Serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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