Best Texas Nachos Recipe

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Texas nachos are not the nachos that your mom made on a baking sheet in a huge, haphazard pile, loaded indelicately within an inch of their lives with refried beans, maybe some taco meat, sour cream, guacamole and salsa from a jar. Not to knock those nachos—those were pretty good! But they have their issues, right? Sloppy, messy, sometimes soggy and always inconsistent in terms of the distribution of toppings-per-chip. Texas nachos are the solution to all of those issues and the idea for them pre-dates that of the heap-o-nachos that all 80s kids remember from childhood. In fact, Texas nachos are the OG nachos! Homesick Texan has an excellent deep dive into the history of Texas nachos but suffice it to say that this Tex-Mex recipe dates back to at least the 1940s. Each chip is carefully topped, just-so, with cheese, and a pickled jalapeño and (sometimes) spiced refried beans so that every bite is equally wonderful. No un-loaded chips on this Texas nacho platter!

chips with refried beans on a baking sheet

tortilla chips on a baking sheet topped with refried beans, cheese, steak, chicken

tortilla chips cooked on a baking sheet topped with refried beans, cheese, steak, chicken and jalapeños

Texas style nachos on a platter topped with refried beans, cheese, steak, chicken and jalapeños

Contents show

Ingredients

30
Corn tortilla chips
1 (13 oz) can
refried beans
1 Tbsp
taco seasoning
½ cup
shredded, medium cheddar cheese
½ cup
shredded pepper jack cheese
1 (12 oz) jar
Pickled jalapeno, optional
1 cup
cubed, grilled chicken (optional)
1 cup
cubed grilled steak, cubed (perfect to use leftovers, optional)
Salsa, optional
Sour cream, optional
Cilantro, optional
red onion, thinly sliced, optional

Method

Preheat oven to 350.
Arrange chips in a single layer on a large parchment-lined baking sheet. Spread 1-2 tablespoons refried beans on each chip. Season beans with taco seasoning.
Add steak pieces to half of the chips and chicken pieces to the other half of the chips. Top with 1-2 tablespoons of cheese per chip. Top cheese with a single slice of pickled jalapeno. Bake on the center rack until cheese is melted, about 12 minutes.
Serve warm with salsa and sour cream, sprinkled with cilantro and red onions slices, if desired.