Recipes · Time Management

Menu Monday and Restaurant Level Nachos

I’ve had a long love affair with nachos. They are, in fact, what I ordered on my first date with my husband and the thing I continue to order most often at restaurants. Friday night I was really in the mood for some restaurant quality nachos, so I pulled everything nacho related out of the fridge and gave it my best at-home effort. I was really happy with how they turned out!

Here’s how I made my nachos: I layered tortilla chips, taco meat and colby jack cheese in a cake pan and baked them for about five minutes at 350 degrees. Once the cheese was melted, I pulled the pan out of the oven and topped them with tomatoes, sour cream, guacamole and taco sauce. It was weekend meal perfection!


Not surprisingly, this isn’t the first time I’ve shared a nacho recipe on the blog. Here are two more recipes for nachos featuring a few different cheese and cooking options:

And now, here’s this week’s menu!

On The Menu 


  • Granola with Yogurt and Fruit
  • Cereal
  • Eggs & Bacon



Need more menu planning inspiration? Follow my Weekly Menu Plans Pinterest board!






13 thoughts on “Menu Monday and Restaurant Level Nachos

  1. Nachos in a cake pan….love it! That’s so helpful, as the toppings always like to fall off mine all over the place. A cake pan is nice and deep and keeps them in a pretty shape, too. Genius!


  2. Nachos are my favorite!! We often order them to share when we go out to eat. Have you ever had Italian nachos?? We get those at Old Chicago. I love your set up with the cake pan. Smart thinking to melt some ingredients in the oven and add cold toppings. I’ve got to try this out. We had tacos on the menu for this week so I may have to switch things up a bit for nachos 🙂


  3. I’ve always done mine in the microwave but I’ll bet they are even better in the oven. Good idea!

    I followed you here from I’m an Organizing Junkie. I’d love for you to pay me a visit at

    Have a beautiful week!


  4. What great-sounding recipes, Whitney! Thanks for sharing your menus! I can always use fresh inspiration even though I’ve been cooking for decades.


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