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A pan of nachos loaded with toppings.

Nachos Recipe

This easy and delicious Nacho Recipe is loaded with flavor and comes together in just a few minutes. They're a festive treat sure to please!
Course Appetizer
Cuisine American, Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 people
Calories 425kcal


  • Baking Sheet
  • Reynolds Wrap Non-Stick Foil


  • 1 chicken breast pre-cooked or boiled
  • 1 cup salsa
  • 1 tbsp taco seasoning
  • 1 bag tortilla chips restaurant style preferred.
  • 2 cups sharp cheddar cheese shredded
  • 1 cup mozzarella shredded
  • 1 can black beans drained, rinsed, and dried.
  • 2 jalapeños sliced
  • 1 cup sour cream
  • 2 sprigs cilantro
  • 1/2 cup red onion diced
  • 3 green onions sliced
  • 1 avocado diced
  • 1 cup cherry tomatoes halved


  • If You're not using pre-cooked chicken just boil a chicken breast in salted water until cooked through (about 20 minutes).
  • Shred the chicken with two forks. Transfer to a pan over medium heat and toss with salsa and spices. Cook until heated through and the salsa has been absorbed/cooked off. Set aside while you continue the prep. This chicken will keep in the fridge for up to four days. I like to make a double batch and have some delicious chicken for my salads later in the week.
  • Prep all the ingredients needed. Shred that cheese, slice the peppers, green onions and dice the avocado and red onion, etc.
  • Cover your baking sheet in Reynolds Wrap Non-Stick Foil then spread a thin layer of chips over the surface. Two chips is the maximum thickness, everyone wants toppings on their chips! Bake at 350F for about 5 minutes to give the chips a toast and help them remain crispy. Set oven to 375F after toasting.
  • Spread the cheese over the chips and begin adding the toppings, like beans, chicken, corn and so on. Leave the "wetter" toppings like the peppers and tomatoes for last and always place the tomatoes halves cut side up. Toppings like avocados and sour cream will be added after baking just before serving.
  • Bake at 375F for about 10 minutes or until cheese is melted and bubbling.
  • Add diced avocados, sour cream, and cilantro leaves just before serving. You can sprinkle some extra seasoning onto the sour cream dollops if desired.


  • Enjoy your nachos right out of the oven. This appetizer shouldn't be sitting around too long.
  • Toast those chips before adding the toppings on.
  • Keep your chips away from wet ingredients that will make them soggy.
  • Your whole cleanup will be a snap if the baking dish in lined with Reynolds Wrap Non-Stick Foil.
  • Have fun with the toppings. Nachos are infinitely variable and it's really about adding flavors you enjoy.


Serving: 3cups | Calories: 425kcal | Carbohydrates: 32g | Protein: 19g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 595mg | Potassium: 523mg | Fiber: 6g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 11mg | Calcium: 321mg | Iron: 2mg