Simple Nachos Recipe Smoky Chipotle Queso Drizzle

Name: simple nachos recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 300 g (10 oz) corn tortilla chips, sturdy restaurant style; 450 g (1 lb) ground beef (80/20 lean); 15 ml (1 tbsp) olive oil; 1 small onion, finely diced; 2 cloves garlic, minced; 5 ml (1 tsp) ground cumin; 2.5 ml (1/2 tsp) smoked paprika (for beef mixture); 2.5 ml (1/2 tsp) dried oregano; 15 ml (1 tbsp) tomato paste; 120 ml (1/2 cup) beef broth; 300 g (3 cups) Monterey Jack and sharp cheddar cheese blend, shredded (for layering); For the Smoky Chipotle Queso:; 30 g (2 tbsp) unsalted butter; 30 g (1/4 cup) all-purpose flour; 360 ml (1.5 cups) milk; 225 g (2.25 cups) sharp cheddar and Monterey Jack cheese blend, shredded; 1-2 chipotle peppers in adobo sauce, pureed; 15 ml (1 tbsp) lime juice; 2.5 ml (1/2 tsp) smoked paprika (for queso); For Garnish:; 30 g (1/4 cup) fresh cilantro, chopped; 1 fresh jalapeño, thinly sliced (optional)

I always keep a simple nachos recipe in my back pocket for busy weeknights when I need a guaranteed family win. This version elevates the classic with a rich, smoky chipotle queso drizzle that transforms a standard platter into something truly special. The key to this simple nachos recipe is layering the ingredients correctly, creating layers of flavor and texture with well-seasoned ground beef and a creamy cheese sauce. It’s a next-level nacho experience that’s a step above standard melted cheese and ground beef, making it a guaranteed family favorite for quick meals.

Ingredients

300 g (10 oz) corn tortilla chips, sturdy restaurant-style chips: Ensure you choose a high-quality, sturdy chip to hold up to the hearty beef topping and rich queso drizzle. Avoid overly thin chips, as they will break easily under the weight.
450 g (1 lb) ground beef, certified: Use 80/20 lean ground beef for a good balance of flavor and minimal excess fat. Ground turkey or ground chicken are simple substitutions, but may require extra seasoning to match the flavor depth.
15 ml (1 tablespoon) olive oil: Used for browning the beef and sautéing the aromatics. Any neutral oil (like canola or vegetable oil) can be used instead.
1 small onion, finely diced: A key aromatic base for building flavor in the seasoned beef mixture. Finely dicing ensures it blends well into the beef texture.
2 cloves garlic, minced: Provides essential savory depth to the meat mixture. Use fresh garlic for best flavor, or 1/2 teaspoon garlic powder in a pinch.
5 ml (1 teaspoon) ground cumin, 2.5 ml (1/2 teaspoon) smoked paprika, 2.5 ml (1/2 teaspoon) dried oregano: This spice blend creates the classic Tex-Mex flavor profile for the ground beef. Smoked paprika adds a distinct smoky note that complements the chipotle queso. Dried oregano adds an earthy, aromatic quality.
15 ml (1 tablespoon) tomato paste: Concentrates the savory umami flavor and adds depth to the meat mixture. It helps thicken the sauce and ensures the beef stays moist.
120 ml (1/2 cup) beef broth, certified: Used to deglaze the skillet and create a sauce that coats the beef evenly. Chicken broth can be used as a simple alternative.
150 g (1.5 cups) Monterey Jack cheese, shredded (ensure microbial rennet): This cheese melts exceptionally well, providing a creamy, gooey layer on top of the nachos. Pre-shredded cheese can be used, but fresh-shredded cheese melts more smoothly.
150 g (1.5 cups) sharp cheddar cheese, shredded (ensure microbial rennet): Sharp cheddar adds a tangy, savory counterpoint to the milder Monterey Jack. Use a quality block of cheddar for the best melt and flavor.
For the Smoky Chipotle Queso:
- 30 g (2 tablespoons) unsalted butter, 30 g (1/4 cup) all-purpose flour, 360 ml (1.5 cups) milk: These are the base ingredients for a simple roux-based sauce, creating a smooth, creamy texture. For a gluten-free option, substitute a gluten-free flour blend.
- 150 g (1.5 cups) sharp cheddar cheese (shredded), 75 g (3/4 cup) Monterey Jack cheese (shredded): This cheese mixture for the queso provides the classic, sharp, creamy flavor and texture. Ensure cheese is shredded finely for quick melting into the sauce.
- 1-2 chipotle peppers in adobo sauce, pureed: This ingredient provides the signature smoky heat to the queso. Adjust quantity based on desired heat level (use 1 for mild, 2 for medium-hot).
- 15 ml (1 tablespoon) lime juice and 2.5 ml (1/2 teaspoon) smoked paprika: The lime juice brightens the sauce and balances the richness of the cheese and chipotle. The extra smoked paprika enhances the overall smoky flavor profile.
For Garnish:
- 30 g (1/4 cup) fresh cilantro, chopped; 1 fresh jalapeño, thinly sliced (optional): Fresh toppings add color, texture, and a burst of freshness that cuts through the richness. If a milder option is preferred, remove the seeds from the jalapeño before slicing.

Instructions

This simple nachos recipe is perfect for family dinners or game day snacking. By making your own queso, you control the flavor and avoid artificial additives, making this a healthier eating option.

Prep the ingredients and preheat the oven.
Before starting, preheat your oven to 190°C (375°F) and prepare a large rimmed baking sheet. Shred all of the cheeses (Monterey Jack and sharp cheddar) and dice the onion and mince the garlic. Puree the chipotle peppers in adobo sauce; a small food processor or blender works best. Having everything ready ensures a smooth assembly process for this simple nachos recipe.
Prepare the seasoned ground beef.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up with a spoon, until browned. Drain excess fat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, cumin, smoked paprika, and oregano; cook for 1 minute until fragrant. Stir in the tomato paste and beef broth. Bring to a simmer and cook until most of the liquid has evaporated, about 5-7 minutes. Season with salt and pepper to taste. Set aside.
Make the Smoky Chipotle Queso sauce.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux. Gradually whisk in the milk until smooth and thickened, about 3-5 minutes. Reduce heat to low, then slowly add the shredded cheddar and Monterey Jack cheeses, stirring constantly until completely melted and smooth. If the queso clumps or separates, remove from the heat and whisk vigorously for 30 seconds to re-emulsify the sauce. Stir in the pureed chipotle peppers, lime juice, and smoked paprika. Season with salt and pepper to taste. Keep warm over very low heat or in a double boiler.
Assemble the nachos in layers.
Spread half of the tortilla chips in an even layer on the prepared baking sheet. Top with half of the seasoned ground beef and half of the mixed shredded cheeses. Repeat with the remaining chips, ground beef, and cheese, ensuring an even distribution so every layer gets cheese and meat. This layering method for the simple nachos recipe ensures maximum chip coverage and prevents sogginess.
Bake until bubbly.
Bake for 8-12 minutes, or until the cheese is completely melted, bubbly, and slightly golden at the edges. Keep a close eye on the nachos during the last few minutes to prevent burning, as ovens vary. The chips should be warm and crispy, not soggy, for this simple nachos recipe to be successful.
Drizzle and garnish for serving.
Carefully remove the nachos from the oven. Immediately and generously drizzle the warm Smoky Chipotle Queso over the entire pan of nachos, allowing it to pool and drip enticingly. For plating, transfer the loaded nachos to a large, rustic serving platter or serve directly from the baking sheet. Sprinkle generously with fresh chopped cilantro and arrange thinly sliced jalapeños for a touch of heat and color. I love serving this simple nachos recipe immediately while everything is still piping hot for the best experience.

Pro Tips for Crispy, Restaurant-Style Nachos

For a truly restaurant-quality simple nachos recipe, preventing sogginess is essential. The key here is proper layering. Instead of piling everything on top of a single layer of chips, build the nachos in two layers to distribute the heat and cheese evenly. This ensures every chip gets coverage and bakes up crispy.

Second, use freshly shredded cheese from a block whenever possible. The additives in pre-shredded bags can prevent a smooth melt and result in a greasy texture. Finally, the warm queso drizzle immediately before serving adds a crucial layer of flavor and moisture that elevates the entire dish while ensuring the chips stay crisp. This method guarantees a great simple nachos recipe every time.

Easy Make-Ahead Tips and Shortcuts

This simple nachos recipe is great for busy weeknights when you use these make-ahead shortcuts. The smoky chipotle queso can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop over low heat, stirring frequently. If needed, add a splash of milk to thin it out slightly.

You can also cook the seasoned ground beef mixture fully and refrigerate it for up to 3 days. Reheat it in a skillet before assembling the simple nachos for baking. By prepping both elements ahead, you can assemble and bake the nachos in under 15 minutes, making it one of the easiest dinner ideas around for a family-friendly meal. If you’re truly short on time, use a good-quality canned queso and mix in the pureed chipotle peppers and lime juice for a quick shortcut.

FAQs

Q: How do I keep my nachos from getting soggy?

A: The most important tip is layering. Build your nachos in layers of chips, meat, and cheese, rather than just piling everything on top. Also, avoid adding wet toppings (like salsa or sour cream) until the nachos are fully baked and ready to eat. Reheating leftover nachos in the oven instead of the microwave also helps keep them crispy.

Q: Can I make these nachos vegetarian?

A: Yes, easily. Substitute the ground beef with an equal amount of plant-based ground meat or use black beans and corn seasoned with the same spices. Ensure the beef broth is replaced with vegetable broth for a great vegetarian simple nachos recipe.

Q: Can I use different cheeses for the queso?

A: For the queso base, a mix of cheddar and Monterey Jack provides the ideal flavor and melt. You can swap Monterey Jack for Pepper Jack if you want extra heat, or use a blend of Colby and Jack for a milder profile. I’ve found that using high-quality sharp cheddar really boosts the flavor profile here.

Q: How do I store and reheat leftover nachos?

A: Leftover nachos are best stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 180°C (350°F) for 5-10 minutes, or until the chips are crisp again. Avoid reheating in the microwave, which results in soggy chips.

Q: How can I adjust the heat level of the smoky chipotle queso?

A: To make it milder, use only one chipotle pepper or scrape the seeds and veins out before pureeing. For extra heat, add a pinch of cayenne pepper or use two full chipotles in adobo sauce. You can also add a touch of heavy cream to mellow out the spice level.

Q: What are some good toppings for these nachos?

A: Additional toppings that complement the smoky flavor include sliced black olives, pickled red onions, corn salsa, and a dollop of sour cream or crema. We often add extra high-protein toppings like black beans for a more filling meal.

Conclusion

This simple nachos recipe offers a flavorful upgrade that is easy enough for a weeknight but special enough for entertaining. The combination of well-seasoned ground beef and a creamy, smoky queso drizzle elevates this classic comfort food for your family dinner. Pin this simple nachos recipe for a guaranteed game-day favorite!