Traditional Nachos

Why This Traditional Nachos Works

In the pan, the ground beef browns and firms up, so it doesn’t turn mushy on the chips. As the taco seasoning coats the meat, the little bit of leftover fat on the beef holds the spices in place instead of letting them slide off. The refried beans are thick and sticky, so they grab onto the chips and beef and keep everything from sliding around later.

On the baking sheet, the cheese is what really ties the nachos together. As it melts in the oven, it drapes over the beef and beans and sinks into the gaps between the chips. Once it melts fully, it starts to set again as it cools, which makes the top layer hold together instead of falling apart when someone picks up a chip.

After baking, the cold toppings go on last so they stay fresh and don’t wilt. The sour cream stays on the side, so the chips stay crisp and don’t turn soggy under a wet topping.

Mistakes To Avoid

Letting the ground beef stay too wet after browning leaves grease on the chips. The fat soaks into the tortillas in the oven, so the nachos come out soggy and heavy instead of crisp and easy to pick up.

Spreading the chips in a deep pile on a small pan causes uneven heating. The top chips get nicely melted cheese while the ones underneath stay bare, with cold beans and clumps of meat that never really warm through.

Adding the tomatoes and green onions before baking seems easier, but the heat makes them wilt and leak water. That liquid runs down into the chips, so the center of the tray turns soft and the toppings lose their fresh bite.

Baking much longer than the cheese needs dries out the refried beans and beef. The beans tighten and turn pasty, and the meat becomes tough, so each bite feels chalky instead of creamy and juicy.