Texas Nachos. 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 meal/snack/appetizer!
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. A little more intricate in their preparation. They don’t just load everything up by the handful and spoonfuls. Prepare each chip on it’s own to ensure that every chip is fully loaded!
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.
Some Notes on the Ingredients:
- 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 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:
Make Tortilla Chips: cut white corn tortillas into triangle shaped wedges. Fry these in oil on the stovetop and sprinkle with salt once removed.
- Heat the oil to a temperature of 350℉. 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.
- Salt the chips while still warm, the oil helps the salt stick to them.
- Layer the Chips: 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: bake for 8-10 minutes, just enough to melt the cheese.
- Serving: serve the nachos with sides of guacamole, pico de Gallo or salsa, and sour cream.
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 cheese.
- Toppings: sprinkle with diced cilantro or crumbled queso fresco if desired.
More Tex Mex Snacks and Appetizers:
- This homemade Spicy Bean Dip is a great dish to set out for a crowd. Warm refried bean dip with tons of toppings is the perfect accompaniment for chips!
- This Queso is made from scratch and is made using REAL cheese!
- The BEST 7 Layer Dip recipe is a cold snack dip with all your favorites.
- Looking for some traditional nachos that are fully loaded? This Sheet Pan Nacho recipe is perfect for serving the family as a dinner!
Texas Nachos (The ULTIMATE Nacho)
- 10 white corn tortillas, 6 inches
- ½ cup oil, vegetable or canola
- ¼ tsp salt
- 1 cup refried beans
- 1 cup cheddar cheese, shredded
- pickled jalapenos
- sour cream
- Preheat: Preheat oven to 400℉.
- Prepare Tortillas: Cut the corn tortillas into 6 triangular slices to make chips.
- Heat Oil: 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.
- Fry Tortillas: Carefully and 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.
- Prepare Baking Sheet: 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 the Chips: Top each chip with a spoonful of refried beans, a sprinkle of shredded cheese and a pickled jalapeno.
- Bake: 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.
Recipe first published April 18, 2017. Updated January 22, 2021 with new information and pictures.
Photography done by KJandCompany.co