Nachos Recipe

Preheat the oven to 375°F (190°C). If using an oven-safe skillet or baking sheet, place a large rimmed baking sheet or 12-inch cast-iron skillet on the counter.

Shred the monterey jack cheese so it will melt evenly. Slice jalapenos thinly and set aside. Thinly slice green onions and chop cilantro if using.

If using canned black beans, rinse and drain them well. Stir together cumin, chili powder, salt, and pepper in a small bowl.

Layer chips and toppings

Spread half of the tortilla chips in an even layer on the baking sheet or skillet, covering the surface but leaving small gaps so heat circulates. Sprinkle half of the shredded monterey jack cheese evenly over the chips.

Scatter half of the black beans (if using) and half of the sliced jalapenos over the cheese. Spoon half of the salsa in small dollops across the layer. Sprinkle half of the seasoning mix (cumin, chili powder, salt, pepper) evenly over the toppings.

Add another layer of the remaining tortilla chips, followed by the remaining monterey jack cheese. Top with remaining black beans, jalapenos, and spoonfuls of salsa. Finish with the remaining seasoning mixture.

Place the assembled nachos in the preheated oven and bake for 8–10 minutes, or until the cheese is fully melted and bubbling and the edges of some chips are lightly golden.

Remove from oven. Dollop the sour cream across the top (or transfer sour cream to a small bowl for serving). Sprinkle sliced green onions and chopped cilantro over the nachos. If desired, squeeze lime juice over the finished nachos for brightness.

Serve immediately while hot, with extra salsa and sour cream on the side if desired.