The key to these nachos is to layer the cheese between the chips. This way everyone gets a bit of cheese with every bite!
6 cups tortilla chips (this is an estimate – you need enough to cover the bottom of the baking tray, but can have more or less depending on how many mouths you need to feed), divided
1½ to 2 cups shredded Cheddar and/or Monterey Jack, divided
¾ cup refried beans (about half of a 15.5-ounce can)
1 small to medium tomato, seeded and chopped
1 jalapeño, halved, seeded and thinly sliced
4 scallions, thinly sliced
1 can (4.5 ounces) chopped green chiles
1 cup sliced black olives (These can be purchased pre-sliced in a 2.25-ounce can. Be sure to drain them first.)
Salsa, guacamole and sour cream for serving
Lime wedges, for serving
Nutritional information per serving (based on 10 servings):
Calories 168 (50% from fat) • carb. 14g • pro. 7g • fat 9g • sat. fat 4g
• chol. 15g • sod. 345mg • calc. 166mg • fiber 2g
1. Line the baking pan with foil. Evenly distribute half of the chips in the prepared pan. Cover with about ½ cup of the cheese, then the remaining chips. Top with the remaining ingredients, as evenly as possible, finishing with the remaining cheese.
2. Adjust the rack to position 4 and place the filled tray in the oven. Set oven to Broil for 10 minutes. Keep an eye on the nachos while they are cooking – some cheeses melt and brown more quickly than others.
3. Serve immediately with salsa, guacamole sour cream, and lime wedges.
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