Nachos Crispy Tortilla Cheese (Print View)

Crispy tortilla chips topped with melted cheese, black beans, jalapeños and fresh vegetables for a flavorful snack.

# What You'll Need:

→ Base

01 - 7 oz plain or lightly salted tortilla chips

→ Cheese

02 - 7 oz shredded cheddar cheese
03 - 3.5 oz shredded Monterey Jack cheese

→ Beans

04 - 5.3 oz canned black beans, rinsed and drained

→ Toppings

05 - 2 fresh jalapeños, thinly sliced
06 - 3.5 oz cherry tomatoes, diced
07 - 1 small red onion, finely chopped
08 - 2 tablespoons fresh coriander, chopped
09 - 1 ripe avocado, diced (optional)
10 - 4 tablespoons sour cream (optional)
11 - 4 tablespoons salsa (optional)

→ Optional Meat

12 - 7 oz ground beef
13 - 1 teaspoon olive oil
14 - 1 teaspoon chili powder
15 - 1/2 teaspoon ground cumin
16 - Salt and pepper to taste

# How to Prepare:

01 - If using ground beef, heat olive oil in a skillet over medium heat. Add ground beef, chili powder, cumin, salt, and pepper; cook while breaking apart until browned and fully cooked, about 5 to 6 minutes. Set aside.
02 - Preheat the oven to 400°F.
03 - Spread tortilla chips evenly on a large ovenproof platter or baking sheet.
04 - Distribute black beans evenly over the chips, then sprinkle with shredded cheddar and Monterey Jack cheeses. Add cooked ground beef if used.
05 - Scatter sliced jalapeños and half of the chopped red onion over the top.
06 - Bake in the preheated oven for 8 to 10 minutes until the cheese is melted and bubbly.
07 - Remove from oven and garnish with cherry tomatoes, diced avocado, remaining onion, and chopped coriander.
08 - Serve immediately with sour cream and salsa on the side.

# Expert Advice:

01 -
  • Ready in 25 minutes flat, which means you can actually pull this off on a weeknight without stress.
  • Completely customizable, so vegetarians and meat lovers can load their own chips exactly how they want them.
02 -
  • Don't layer your chips too thick or the bottom ones will soften into mush before the cheese even melts—an even single layer is the difference between crispy nachos and a sad cheese casserole.
  • Add the fresh toppings after baking, not before, otherwise your avocado will get hot and mealy and your tomatoes will wilt into nothing.
03 -
  • Use an ovenproof platter or baking sheet you don't mind bringing straight to the table—people will eat these faster if they're communal and visible rather than plated individually.
  • If you're making nachos for a crowd, assemble two smaller platters instead of one giant one so the cheese actually melts evenly instead of the center staying cold while edges burn.
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