Oven Baked Sheet Pan Nachos - The Recipe Critic (2024)

FAQs

How do you keep sheet pan nachos from getting soggy? ›

I bake my nachos in the oven at 350 degrees for anywhere between 3-15 minutes. A quarter sheet or half sheet baking pan works perfectly for this recipe. The amount and kind of toppings you have can greatly impact the cooking time. Start checking it at three minutes.

Limiting the number of ingredients baked with the chips is the key to crispiness. Top chips with no more than two or three toppings. Choose from items such as black beans, refried beans, chopped grilled chicken, seasoned ground beef (browned and drained), or chopped jalapenos.

Cook at a higher heat, limit ingredients and amounts that are loose (refried beans, chili, etc. When stacking the nachos, add ingredients to each stack watching the amount. I like to keep my nachos from getting soggy in the oven by using a preheated oven and cooking them on a high heat for a shorter amount of time.

Layer Wisely

One of the keys to preventing soggy nachos is to layer your ingredients strategically. Start by spreading a single layer of chips on a baking sheet. Next, add a thin layer of refried beans or black beans to help create a barrier between the chips and the wetter toppings.

Be sure to add a layer of aluminum foil or parchment paper to the bottom of your baking sheet before assembling the nachos. This will make clean up easy and prevent the nachos from sticking.

Packaged, pre-shredded cheeses contain stabilizers which hinder their meltability. Shred your own cheese instead of chopping or tearing it: Smaller pieces will melt quicker, which means your nachos will be perfectly gooey without charred or overdone chips. One layer of chips and toppings is good.

Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.

It will only take about 5 to 10 minutes, so don't go too far! Don't add the cold/fresh toppings until AFTER the nachos come out of the oven. Add the toppings RIGHT before serving so the chips don't get soggy, especially with toppings like sour cream, salsa, and tomatoes.

The protein in the older, drier cheese becomes a bit stubborn and will never be a melter like mozzarella. Examples of good melters are: cheddar, colby, Swiss, monterey jack, and mozzarella.

How to make nachos Martha Stewart? ›

Nachos are best prepared with fresh, simple ingredients – you don't need to work in your kitchen for hours. For optimum results, bake your nachos in the oven, but if need be, you can also whip them up in the microwave.

To achieve this, put one layer of chips on a baking sheet, then cover with cheese and toppings. Repeat until you've used everything up so that every bite is the same from beginning to end. Sprinkle on fresh toppings like cilantro, scallions, tomatoes, and pickled jalapenos on after the nachos come out of the oven.

Line your sheet pan with aluminum foil for super-easy clean-up. Coat it with a little non-stick spray to prevent any sticking. Layer up the pan with your chips, cheese, and toppings. Try to avoid any chips being without toppings, as they're more likely to burn that way.

Place them in a 300F oven to crisp up, keeping a careful eye on them so they don't burn. After they're hot all the way through, turn the heat up to 350F for about 5 minutes. Don't expect them to taste anywhere near as good as they did when freshly made.

Spread out a layer of chips, followed by an even distribution of meat and beans, then lots--I mean lots--of cheese. Complete coverage guarantees you don't commit the cardinal sin of nacho making: the sad chip with no topping. Repeat until you have an impressive tray a few layers high, then bake.

The best way to store nachos is to cover them tightly with aluminum foil or cling film and put them in the refrigerator where they will keep fresh for as long as a week.