Big Dish O' Nachos

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2/3 cup shredded sharp cheddar cheese
  • 2/3 cup shredded pepper jack cheese
  • 1 8 -to-10-ounce bag multicolored tortilla chips
  • 1/2 cup canned black beans, drained and rinsed
  • 1 1/2 cups cheese sauce, warmed (see recipe below)
  • 1 1/2 cups prepared chili, warmed
  • 1/2 cup guacamole (see recipe below)
  • Sour cream, pico de gallo, sliced pickled jalapenos and sliced scallions, for topping
Directions
  • Preheat the oven to 350 degrees F. Mix the cheddar and pepper jack in a bowl. Spread half of the tortilla chips in the bottom of a deep 12-inch cast-iron skillet or cake pan. Sprinkle with half of the cheese mixture and bake until the cheese melts, about 5 minutes. Top with the remaining chips and sprinkle with the remaining cheese mixture and the black beans. Return to the oven and bake until the cheese melts, about 5 more minutes.

  • Remove the nachos from the oven and drizzle with the cheese sauce, then top with the chili and guacamole. Top with sour cream, pico de gallo, pickled jalapenos and scallions.

  • Cheese Sauce

  • Melt 3 tablespoons butter in a saucepan over medium heat. Add 1 teaspoon each minced garlic and shallot; cook 5 minutes. Stir in 3 tablespoons flour and 1/2 teaspoon salt; cook, stirring, 2 minutes. Add 1/2 cup milk; whisk until thick. Add 1 cup cheddar, season with pepper and stir until smooth.

  • Guacamole

  • Mash 2 avocados with a fork. Add 1/4 cup diced white onion, 1/3 cup diced tomato, 4 teaspoons chopped cilantro, 1 tablespoon lime juice, 2 teaspoons minced jalapeno, and salt and pepper. Press plastic wrap directly onto the surface and refrigerate until ready to use.

  • Photograph by Kat Teutsch


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    This recipe is featured in:

    Cinco de Mayo