Ultimate Layered Nachos

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.