Nacho Bake

This is everything you love about nachos, made hearty enough for dinner. We discovered that standing the chips upright in the egg mixture gets them crispy on top and adds body to the bake below. This is ridiculously delicious, and difficult to stop eating.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings
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1 pound fresh chorizo sausage, casings removed

1 medium onion, chopped

1 (15-ounce) can pinto beans, rinsed and drained

8 large eggs

1 cup heavy cream

1 cup sour cream

Kosher salt and freshly ground black pepper

3 cups tortilla chips (about 30)

2 cups shredded Cheddar (about 8 ounces)

2 tablespoons fresh cilantro leaves

Jarred salsa, for serving


  1. SET UP: Preheat the oven to 350 degrees F.
  2. BROWN THE CHORIZO AND ONION: Cook the chorizo until browned in a large nonstick skillet over medium-high heat, about 8 minutes. Transfer to a 3-quart baking dish, leaving the fat in the skillet. Saute the onion in the pan drippings until golden, about 6 minutes. Stir in the beans, then transfer to the baking dish.
  3. ASSEMBLE AND BAKE: Beat the eggs, heavy cream, and sour cream with 3/4 teaspoon salt and a couple turns of pepper. Gently pour the eggs over the meat and beans. Press the chips into the mixture so they stand up. Sprinkle with the Cheddar and bake until the eggs are just set, about 45 minutes. Sprinkle with the cilantro and serve with salsa.
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