These nachos with bacon layer crisp tortilla chips with melted cheese, smoky bacon, and fresh toppings for an easy shareable meal or game-day snack. Baking the chips and cheese first keeps the base hot and crisp, while cool salsa, sour cream, and avocado add contrast just before serving.
Ingredients
- 8 ounces thick-cut bacon (about 8 slices), chopped
- 12 ounces sturdy tortilla chips (about 8 cups)
- 2 cups (8 ounces) shredded Monterey Jack or cheddar, or a mix
- 1 cup drained canned black beans, rinsed and patted dry
- 1 small jalapeño, thinly sliced (remove seeds for less heat)
- 2 tablespoons sliced scallions
- 1/2 cup diced tomato or drained pico de gallo
- 1/2 ripe avocado, diced
- 1/3 cup sour cream
- 1/3 cup salsa, for serving
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil for easier cleanup. Shred the cheese if needed, rinse and drain the beans, and prepare the toppings. Keep the sour cream, salsa, avocado, and cilantro aside for after baking.
- Cook the bacon in a large skillet over medium heat, stirring occasionally, until browned and crisp, about 8–12 minutes depending on thickness. Transfer it to a paper-towel-lined plate with a slotted spoon. Carefully pour off the rendered fat; do not pour hot grease down the drain. Leave the skillet to cool before disposing of the fat safely.
- Arrange the tortilla chips in an even layer on the baking sheet, overlapping them slightly so they support the toppings. Scatter the black beans and about two-thirds of the bacon over the chips. Sprinkle the cheese evenly over the top, reaching some of the lower chips as well as those on top. Add the jalapeño now if you want it roasted and mellow; reserve it for later if you prefer a fresher, sharper bite.
- Bake for 7–10 minutes, checking after 6 minutes. Take the pan out when the cheese is fully melted and bubbling at the edges; avoid baking until the chips darken, since they can quickly turn bitter. If the cheese needs a little more time, return the pan to the oven for 1–2 minutes.
- Scatter the remaining bacon, scallions, tomato, and avocado over the hot nachos. Add small spoonfuls of sour cream and salsa, or serve them on the side so the chips stay crisp. Finish with cilantro if using and serve immediately, while the cheese is warm.
Tips
- Choose sturdy chips: Thick restaurant-style tortilla chips hold beans and cheese better than thin, delicate chips. Spread toppings evenly rather than piling them all in the center.
- Shred cheese from a block: It usually melts more smoothly than pre-shredded cheese, which may contain anti-caking ingredients. Monterey Jack gives a mild, stretchy melt; cheddar brings a stronger flavor.
- Keep wet toppings off the hot pan: Drain beans and watery salsa well. Add tomato, avocado, and sour cream after baking to limit sogginess.
- Make it less rich or more substantial: Use 6 ounces of bacon for a lighter topping, or add another half-cup of beans. For a vegetarian tray, omit bacon and use extra beans or roasted vegetables.
Serving Suggestions
Serve the tray as soon as it comes out of the oven, with extra salsa, sour cream, or guacamole on the side. For a casual meal, pair it with a simple green salad, corn salad, or a bowl of vegetable soup. If serving several people, put out small plates and forks, and bring the baking sheet to the table on a heat-safe surface. Nachos are best eaten promptly: once dressed with salsa and sour cream, the chips soften quickly.
Variations
For spicier nachos, add sliced pickled jalapeños after baking, or include a pinch of cayenne in the cheese layer. For a smoky version, use smoked cheddar or add a little smoked paprika to the beans. Swap black beans for pinto beans, or add cooked corn kernels before baking. You can also make individual portions on small oven-safe plates, dividing the chips and toppings among them; check early, since smaller batches may heat faster. Avoid adding raw meat to the tray—any meat topping must be fully cooked separately before it goes on the chips.
Storage and Reheating
Nachos are at their best fresh, and toppings such as sour cream, salsa, and avocado make leftovers especially prone to sogginess. If you expect leftovers, set those toppings aside and refrigerate them separately. Transfer the cooled nachos to a covered container within 2 hours of cooking (within 1 hour if the room is above 90°F/32°C) and refrigerate at 40°F (4°C) or colder. Use within 3–4 days, though the chips will lose their crunch. Discard food left at room temperature beyond those limits.
Reheat a small portion on a baking sheet at 350°F (175°C) for about 5–8 minutes, just until hot and the cheese melts; check frequently so the chips do not scorch. An air fryer can also work at 325°F (165°C) for 3–5 minutes, using a small oven-safe dish if needed. Add fresh toppings after reheating. The microwave is quick but tends to make the chips soft. Do not reheat the same portion repeatedly. If you add cooked leftover meat, reheat it until steaming hot; for food-safety guidance, leftovers should reach 165°F (74°C) when reheated.
Frequently Asked Questions
Can I make nachos with bacon ahead of time?
You can cook and crumble the bacon, shred the cheese, and prepare the beans and other toppings a day ahead. Store perishable ingredients covered in the refrigerator. Assemble and bake just before serving; assembled chips turn soggy if they sit.
Should I cook the bacon before adding it to nachos?
Yes. Cook it fully in a skillet first, then drain it. The short oven time is meant to melt the cheese and heat the toppings, not to cook raw bacon safely or reliably.
How do I keep the bottom chips from getting soggy?
Use a rimmed sheet pan and sturdy chips, drain the beans and salsa well, and avoid overloading the tray. Add juicy or creamy toppings after baking, and serve right away.
Can I use pre-cooked bacon?
Yes. Use about 1 cup crumbled pre-cooked bacon, or follow the package directions to heat it before adding. Since it may be less crisp than skillet-cooked bacon, add it near the end of baking or sprinkle it on afterward.
Can I make these in an air fryer?
Yes, if you have an oven-safe dish or air-fryer tray that fits without blocking airflow. Make a small, shallow layer and cook at about 325°F (165°C) for 3–5 minutes, checking often. Air-fryer models vary, so stop when the cheese melts and the chips are still intact.
Can I freeze leftover nachos?
Freezing is not recommended. The chips become soft after thawing, and fresh toppings do not freeze well. Refrigerate leftovers within 2 hours and reheat them once in the oven for the best texture.