Nachos are the easiest way to feed a crowd, as long as you get two things right: layer the chips so the cheese reaches the bottom ones, and add the cold toppings after baking, not before. Bake them in batches as people are ready to eat, rather than all at once.
This version is vegetarian, if your cheese is. For vegan guests, see the tips. It’s a good use for leftover carnitas or chicken tinga too.
- Serves
- 10–12
- Prep
- 25 min
- Cook
- 15 min
- You’ll need
- 2 large baking trays
- Difficulty
- Easy
Ingredients
For the nachos
- 800 g plain or lightly salted tortilla chips
- 2 x 400 g tins black beans, drained, or 2 x 400 g tins refried beans
- 400 g mature Cheddar, grated
- 200 g mozzarella or Monterey Jack, grated
- 1 jar (about 200 g drained) sliced pickled jalapeños
Toppings
- 1 batch pico de gallo
- 1 batch guacamole
- 300 ml soured cream
- 4 spring onions, sliced
- a large handful of fresh coriander, chopped
- lime wedges
Method
- Heat the oven. Heat the oven to 200°C (180°C fan, gas 6). Line two large baking trays with baking paper.
- Mix the cheeses. Toss the two grated cheeses together. If using refried beans, warm them with a splash of water so they’re easy to spoon.
- Layer. Spread half the chips across the two trays. Scatter over half the beans, half the cheese and some jalapeños. Repeat with the rest, so there are two layers on each tray.
- Bake. Bake for 8–12 minutes, until the cheese has melted and the edges of the chips are just turning golden. Watch closely: chips burn quickly.
- Top and serve. Spoon over the pico de gallo, guacamole and soured cream, scatter with spring onions and coriander, and serve straight from the tray with lime wedges.
Tips
- Vegetarian: check that your cheese is made with vegetarian rennet.
- Vegan: use a vegan cheese that melts well, skip the soured cream or use a plant-based one, and lean on guacamole and salsa.
- Gluten-free: many corn tortilla chips are gluten-free, but check the label for the brand you buy.
- Keep a few chips and toppings separate for guests with allergies, and serve them on their own plate.
Questions
How many chips do I need per person?
Allow about 70–80 g of tortilla chips per person if nachos are the main snack, or less if there’s other food.
Can I make nachos ahead?
Prepare the toppings and grate the cheese ahead, but layer and bake the nachos just before serving. Pre-assembled nachos go soggy.
How do I make nachos less spicy for children?
Leave the jalapeños off one tray, or serve them on the side. See our ideas for a kids’ party with Mexican food.
How many people does this serve?
Serves 10–12. For a party, see how many tacos per person, which also covers sides and dips.
Cooking for a crowd? We cater weddings, parties and events across London and the South East from our truck or trailer, with tacos, salsas and toppings made for your guests. Contact us for a quote.