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Tired of sad and lonely chips? Meet the Texas Nachos! Every single chip is loaded up with refried beans, cheese and jalapeño. Serve on a tray with your favorite dips. The perfect appetizer for your Tex Mex meals.

Texas nachos topped with refried beans, melted cheese, and pickled jalapeños.

The perfect Nacho

Have you ever been in Texas and ordered nachos?? If you’re visiting Texas and order nachos while eating out, you might be a little surprised at what you’re served. They’re not the typical pile of chips loaded with toppings all kind of heaped up like a mountain of Tex Mex.

Texas Nachos are a little more simple, while being a little more careful in the preparation. Each chip is topped to ensure every bite is enjoyed! No lonely chips get stuck on the bottom of the pile missing out on the cheese.

Typically you will see these nachos with the classic cheese and pickled jalapeno. However, I think a lot of places load them up with a few more toppings now. My version here is kind of in the middle.

Ingredients

Ingredient Highlights & Substitutions

Corn Tortillas: this recipe involves making our own homemade tortilla chips, which are sturdier and hold up better to nachos. It’s definitely worth the time and effort.
Refried Beans: homemade refried beans are always my favorite, however, canned saves time! Warm up the beans to make them easier to spread.
Toppings: find the recipes for homemade guacamole, pico de Gallo or a regular homemade salsa all on this site.

How to make Texas Nachos

Find the complete recipe card below with measurements and full instructions.

We are going the extra step of making our own homemade tortilla chips with this version. You can skip these steps and use store-bought tortilla chips if you want.

Fried tortilla chips sprinkled with salt.

Slice the corn tortillas into fourths, creating triangular chip shapes.
Heat the oil to a temperature of 350℉/176℃. Work in batches when frying so that the pot doesn’t become crowded and the chips are able to fry evenly.
Fry the chips for about 2 minutes, they will be crisp and golden. Remove from the oil and place on a paper towel lined baking sheet. Salt the chips while still warm, the oil helps the salt stick to them.

Tortilla chips topped with refried beans.

Tortilla chips topped with refried beans, grated cheese, and pickled jalapeños.

Lay the tortilla chips out in a single layer on a large baking sheet. Top each chip with refried beans, shredded cheese and a pickled jalapeno.
Bake for 8-10 minutes, just enough to melt the cheese.
Serve the nachos with sides of guacamole, pico de Gallo or salsa, and sour cream.

These chips are best enjoyed right away. If you do have leftovers, store in a sealed container in the refrigerator for up to 3 days. Reheat the nachos in the oven to re-crisp.

Texas nachos served on a dish with pico and guacamole on the side.

Additions & Substitutions

Beans: Refried beans are a staple on these nachos, they help everything stick on them. Use this recipe for homemade refried beans if you have time! If needed you can leave the beans off and simply top the chips with cheese.

Meat: Cook up some ground beef taco meat or chorizo to add to the nachos if desired.

Cheese: Top with your favorite melting cheese. Longhorn cheese is classic, but I have only seen it for sale at HEB, so if there isn’t one near you try out a mild cheddar or Monterey Jack cheese. Or do a combination of cheeses you prefer.

Toppings: Sprinkle with diced cilantro or crumbled queso fresco if desired.

More Tex Mex Appetizers

Queso Fundido

Tableside Guacamole

White Queso

Mexican Street Corn Cups {Esquites}

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Texas Nachos (The ULTIMATE Nacho)

5 from 1 vote

Prep: 5

Cook: 15

Total: 20

Servings:

Author: Serene

Tired of sad and lonely chips? Meet the Texas Nachos! Every single chip is loaded up with refried beans, cheese and jalapeno. Serve on a tray with your favorite dips. The perfect appetizer for your Tex Mex meals.

Texas Nachos made with refried beans, cheese and jalapeno on a tray to be served.

Ingredients

Toppings

▢ sour cream
▢ guacamole
▢ Salsa

Instructions

Preheat oven to 400℉/205℃
Cut the corn tortillas into 6 triangular slices to make chips.
Pour the oil into a large pot or pan, should be 1/4 of an inch deep. Heat the oil to 350℉, oil should bubble when tortillas are dipped in.
Carefully, working in batches, add the tortilla slices to the hot oil in a single layer. Allow to fry for about 1 minute, then using metal tongs, turn the chips to fry the other side. Chips should be firm and golden.
Remove the tortilla chips to a plate lined with a paper towel, or a large baking sheet lined with a cooling rack. Sprinkle the chips with salt.
Continue this process until all chips are fried.
Line a large baking sheet with a silicone baking mat, parchment paper, or foil. If using foil, spray with baking spray.
Lay the tortilla chips in a single layer on the baking sheet.
Top each chip with a spoonful of refried beans, a sprinkle of shredded cheese and a pickled jalapeno.
Bake in the oven for about 8 minutes until the cheese is melted.
Serve the nachos warm with sour cream, guacamole and salsa on the side if desired.

Equipment

Notes

Storage: These chips are best enjoyed right away. If you do have leftovers, store in a sealed container in the refrigerator for up to 3 days. Reheat the nachos in the oven to re-crisp.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Texas Nachos