Mexican · Starter · Easy
Nachos
Crisp tortilla chips layered with melted cheese, beans, and all the fixings. Built for sharing, gone in minutes.
The whole recipe in 60 seconds
Nachos, in 5 ideas
- Layer in two rounds. One flat layer of chips means cold naked chips at the bottom.
- Grate your own cheese blend. It melts evenly without the grainy starch coating.
- Add cold toppings after baking so they stay fresh and bright.
- A sheet pan beats a plate. More surface area means more crispy cheesy coverage.
- Serve right away. Nachos wait for no one.
What you need
Ingredients
- 1 large bag tortilla chips
- 2 cups Monterey Jack and cheddar blend, grated
- 1 can black beans, drained and rinsed
- 1 cup pico de gallo
- 1/2 cup pickled jalapenos
- 1/2 cup sour cream
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 lime, cut in wedges
How to make it
Directions
- Heat the oven to 400 F. Spread half the chips in a single layer on a large sheet pan.
- Scatter half the cheese and half the beans over the chips.
- Add the remaining chips in a second layer, then the rest of the cheese and beans.
- Bake 8 to 10 minutes until the cheese is fully melted and bubbling.
- Top with pico de gallo, jalapenos, sour cream, avocado, and cilantro.
- Serve immediately with lime wedges.
Day old tortillas cut into triangles and baked at 350 F for 10 minutes make better chips than the bag.