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 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.

In its simplest form, a tray of nachos starts 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 it's all 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.

Get the recipe for homemade chilli con carne here

When you're building nachos, spooning guacamole over the hot nachos adds a flavour sensation. What you need to do, is to add a little water to the guacamole to make it thinner, and easier to spread over. Shop-bought just can't compare with homemade. You could even stir in some crumbled feta cheese for added wow factor. Any extra can be served on the side.

Get the recipe for guacamole here

You can spoon refried beans over your nachos or serve them on the side as an extra dip for the tortillas. They are so easy to make, and almost as fast as opening a tin of them. You just need black beans or pinto beans, some cumin and paprika, and some drained canned cherry tomatoes or fresh. 

Get the recipe for refried beans here

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 it will be pretty tasteless. So if you can't find any, there's nothing wrong with buying a good quality jar of salsa.

Get the recipe for pico de gallo here

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. The chicken will be meltingly tender. 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.

Get the recipe for shredded chicken here

A Tex-Mex favourite, queso is a spicy hot cheese dip which is perfect drizzled over nachos. Melt 225g (8oz) grated strong Cheddar cheese (we like a mixture of smoked and unsmoked cheese) with a can of evaporated milk and 1tbsp cornstarch. Stir in 110g (4oz) 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. Heat it through gently. You'll be amazed how cheesy it tastes! Layer up the nachos with olives, chillies, tomatoes and peppers then add guacamole for a vegan feast. 

Find more great dip ideas here

These 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.

Make two sirloin steaks feed four with this tasty recipe. The steaks are thinly sliced then marinated overnight. The sautéed steak is layered up with fried onions and peppers, topped with gherkins and chillies, before a rich cheese sauce is poured over. The recipe asks for Red Leicester cheese, but a mature Cheddar would be just fine.

Get the recipe for Philly steak nachos here

If you're looking for a super simple tomato sauce to serve on the side with your nachos, this spicy recipe is the one. Just five ingredients, using olive oil, a tin of chopped tomatoes spiced with chilli, garlic and oregano, it's ready in 15 minutes and you can serve it hot or cold.

Get the recipe for spicy tomato sauce here

Slow cooker fans – here's a great recipe for you. A piece of beef silverside is marinated in spices, then slow cooked in beer. It's then shredded and layered up with two layers of tortilla chips and loads of grated cheese. It's served with guacamole, fresh tomatoes and coriander.

Get the recipe for carne aside nachos here

Slow-cooking a shoulder of pork for nachos is a great idea if you've lots of people to feed. It's hot, spicy, sticky and a little sour. Although it takes a long time to marinate and cook (start it the day before), there's very little hands-on time and most of the ingredients for the marinade are from the store cupboard.

Get the recipe for pulled pork here

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.

If you're looking for a veggie or vegan nachos recipe that's a bit different, have a go at barbecue jackfruit. Once shredded, it has the "meatiness" of pulled pork. Tinned jackfruit pieces are cooked in spices, barbecue sauce and soy then shredded with two forks. Our recipe serves them with sweet potato fries, but they are just as good with tortilla chips.

Get the recipe for barbecue jackfruit here

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. It's refreshing and sharp, the perfect foil to all that cheese and sour cream.

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 then bake until hot and the cheese has melted, around 15 minutes. Spoon over some sour cream. You could also use a bean chilli, but cook it for longer so that the liquid reduces.

Get the recipe for bean chilli here

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. It's really tender and full of flavour.

Get the recipe for tacos al pastor here

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