Whether you're planning a get-together for the big game or having friends over for drinks, let our nachos tips and recipes inspire you. From meaty feasts to veggie and vegan ideas, there's a nacho to suit everyone's taste. We've got a host of ideas for new salsas and sauces too. Be warned, though: these are so delicious, you might want a bowl all to yourself.

Click or scroll through our gallery to discover our top tips for making incredible nachos at home, counting down to the tastiest idea of all.

Begin building your nachos with a layer of tortilla chips in an ovenproof skillet or shallow roasting tin, then add spoonfuls of your meat, poultry, fish or veggies, drizzle over some queso, grated cheese, chopped pickled jalapeños, and pop into a hot oven – 190°C (375°F) – for around 20 minutes until the cheese has melted and everything is piping hot. Serve with tomato salsa, guacamole, refried beans, lime wedges, sour cream and chopped coriander. 

For meaty nachos, minced beef works a treat. You can simply fry it, then add Mexican seasoning or a nacho spice mix. Go further by making your own chilli con carne, but ensure that it's not too wet or the nachos will become soggy. You can always take out most of the meat and beans with a slotted spoon, adding a little sauce over the top.

Spooning homemade guacamole over hot nachos is a must. For best results, add a little water to the guacamole to make it thinner and easier to spread – you could even stir in some crumbled feta cheese for added wow factor. Any extra guac can (and should) be served on the side.

If you're looking for a veggie or vegan nachos idea that's a bit different, have a go at barbecue jackfruit – once shredded, it has the ‘meatiness’ of pulled pork. Try cooking jackfruit pieces in spices, barbecue sauce and soy, then shred with two forks and serve with tortilla chips. 

You can spoon refried beans over your nachos or serve them on the side as an extra dip for the tortillas. They're so easy to make – you just need black beans or pinto beans, some cumin and paprika, and some drained canned cherry tomatoes or fresh. 

A quick and easy idea for veggies and students on a budget, simply drain and rinse a can of pinto beans (or kidney beans). Mix with chopped tomatoes, fresh or canned chillies, mashed avocado and chopped red onion. Cover with grated cheese and bake until hot and the cheese has melted, around 15 minutes, then spoon over some sour cream and serve.

Thin slices of chicken breast tossed in Mexican seasoning are great in nachos. But take the chicken to the next level by slowly poaching it, shredding it, then toss in seasoning or barbecue sauce. And remember, you can layer up your nachos with two layers of tortilla chips and filling, then add grated cheese, chunks of mozzarella, or both.

A Tex-Mex favourite, queso is a spicy hot cheese dip which is perfect drizzled over nachos. To make, melt 8oz (225g) grated strong Cheddar cheese (we like a mixture of smoked and unsmoked cheese) with a can of evaporated milk and 1 tbsp cornstarch. Stir in 4oz (110g) cream cheese until melted. Add two chopped green chillies, a squeeze of lime juice and chopped fresh coriander, and top with tomato salsa.

You might be surprised to know that you can make a really good queso without cheese. Soak raw, unsalted cashew nuts overnight, then blend with a little yeast extract (such as Marmite), fresh coriander and chillies. Add a little water to achieve the correct consistency and heat it through gently. Layer up the nachos with olives, chillies, tomatoes and peppers, then add guacamole for a vegan feast. 

Blue tortilla chips are totally natural, made from a blue corn which grows in Mexico and New Mexico. They add a bit of colourful fun to your nachos, and are slightly higher in protein and lower in starch than their yellow corn counterparts. 

This classic Mexican dish for marinated pork is traditionally served with tacos, but it works perfectly with nachos. The pork is marinated in pineapple and orange juice, with chillies, onion and spices, before being griddled. The result is really tender and full of flavour.

To make Philly-style nachos, thinly slice your steak and marinate it overnight in the pickling liquid from a jar of cornichons. When you’re ready to eat, fry your steak slices in a hot pan until done to your liking. Set aside, then sauté sliced peppers and onions until softened and slightly charred. Arrange tortilla chips on a platter, then scatter over the steak, peppers and onions. Top with warm cheese sauce and sliced chillies and serve immediately.

If you're looking for a super simple tomato sauce to serve on the side with your nachos, this spicy recipe idea is the one. Simply simmer a drizzle of olive oil with a tin of chopped tomatoes spiced with chilli, then add garlic and oregano. Serve the tasty sauce hot from the stove or at room temperature.

To make slow cooker beef nachos, first marinate your beef in olive oil, paprika, chilli powder and cumin overnight. When you’re ready to cook, sear the meat on all sides then transfer to your slow cooker. Cover with ale and cook on low for four to five hours. Spoon the beef over tortilla chips, top with grated cheese and sliced jalapeños and transfer to a hot oven until the cheese has melted. Scatter with chopped coriander and serve.

Slow cooking a shoulder of pork for nachos is a great idea if you've lots of people to feed.  Although it takes a long time to marinate and cook (start it the day before), there's very little hands-on time and the end result is sensational. Serve the pork-loaded nachos with coleslaw, plus barbecue sauce, gherkins and crusty bread.

Try a different take on a side salsa to serve with your nachos. Mix together diced pineapple with finely chopped red onion, the juice and zest of a lime, a chopped jalapeño and chopped fresh coriander and mint. You can add in some chopped mango too. The result is refreshing, sharp and the perfect foil to all that cheese and sour cream. 

Have a go at making your own tortilla chips. Cut flour tortillas into wedges, brush with olive oil, then sprinkle over sea salt and paprika. Bake in a hot oven for 10-15 minutes until crisp. Some recipes say to fry them, but this makes them too oily, and it's the crunch you want.

The traditional salsa to serve with nachos is pico de gallo, which means rooster's beak. It's a simple mixture of chopped tomatoes, onion (spring onions are best), chilli, lime, coriander and salt. The key is using ripe tomatoes, or the salsa will be pretty tasteless – if you can't find any, there's nothing wrong with buying a good quality jar of salsa.

A sweetcorn salsa adds welcome crunch and sweetness to your nachos party. Cook whole corn cobs in boiling water for a few minutes, then drain and cook on the barbecue or a griddle pan until charred. Strip the kernels from the husk with a sharp knife, then mix with lime zest and juice, chopped spring onions and chopped fresh coriander. Stir in some chilli flakes and season well. 

Why not fire up the barbecue and cook your nachos on that? Use a cast iron skillet or paella pan, then cook just away from the direct heat until the cheese has melted and everything is piping hot. The family can then just dig in. 

Now discover the three-ingredient dips you can make in minutes

Last updated by Emily Shardlow-Price.