Steven's Baked Nachos

Steven's Baked Nachos

Made  times
LMarcia 1

"My husband wanted to find chips tasting like those made at restaurants. Baking them is the key. These nachos are his claim to fame as a cook and they're delicious! I love them as a quick appetizer or late night snack! Serve with sliced jalapenos and your favorite hot sauce."
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40 m servings 461 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 588 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
  2. Place the chicken on a microwave-safe plate, cover with a paper towel, and place in a microwave oven. Cook on high power until the chicken is no longer pink and cooked through, about 10 minutes. Cool, and use a knife to shred the chicken. Set aside.
  3. Place the refried beans in a saucepan over medium heat. Stir until thoroughly heated.
  4. Layer half the chips, 1/2 cup cheese, and green onions on the bottom of prepared baking dish. Spoon the refried beans over the chip mixture. Sprinkle with another 1/2 cup cheese, and spread with the sour cream. Arrange the shredded chicken over the sour cream layer. Top with the remaining chips and 1/2 cup cheese.
  5. Bake in preheated oven until the cheese melts throughout, 15 to 18 minutes.


  1. 36 Ratings

Most helpful positive review

Loved the idea of baking the chips, which created the best nachos. Instead of chicken I used ground beef with a fajita seasoning and it had amazing flavor. Great for an appetizer. The unfortu...

Most helpful critical review

Fine if you want to eat the most basic nachos!

Loved the idea of baking the chips, which created the best nachos. Instead of chicken I used ground beef with a fajita seasoning and it had amazing flavor. Great for an appetizer. The unfortu...

This is a basic nacho recipe that I have made many times before. However I have never tried the sour cream as a layer on the chips before baking. That is why I am adding a review. I really liked...

I made quite bit of changes to this to suit our tastes. I seasoned the chicken with fajita mix prior to cooking it. I also added black beans to the recipe. I used cheddar instead of pepper j...

I changed the recipe up only because I make nachos to use up leftovers - I was interested in the cooking method (usually I nuke them) and the sour cream not being served on the side. I was impre...

I couldn't find a recipe quite like what I was looking for, so I modified this one. I cooked 1 lb of ground beef with taco seasoning, then layered it in a 9x13 pan with tortilla chips, cheese, p...

My family loved this recipe! I did omit the sour cream and served it on the side with guacamole. This one is a keeper.

These are very good. I made it more of a casserole though. I crushed the tortilla chips up a bit. I have made this twice once without the sour cream and once with. I & my family liked it much be...

I was looking for something to make for a quick lunch and came across this recipe. I had to make some changes based on ingredients at hand. We used sharp cheddar instead of pepper jack, white ...


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