Nachos Grande Recipe

Preheat the oven to 375°F (190°C). Arrange the blue and yellow corn tortilla chips in an even single layer on a large rimmed baking sheet or in an ovenproof shallow skillet, leaving some space for layering toppings.

Prepare the bean-chile mixture

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the finely diced onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the cooked pinto beans to the skillet and mash lightly with a fork or potato masher so some beans remain whole for texture. Stir in the red or green chile, ground cumin, salt, and black pepper. Cook, stirring occasionally, until the mixture is heated through and slightly thickened, 4–6 minutes. Taste and adjust seasoning.

If the chile is very thin, simmer an extra 2–3 minutes to reduce liquid so the chips won’t get soggy.

Spoon the warm bean-chile mixture evenly over the arranged tortilla chips, distributing it so most chips get some topping but keeping a few plain for texture.

Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the chips and bean-chile layer. Place the baking sheet or skillet in the preheated oven and bake until the cheese is fully melted and bubbling, about 6–9 minutes. For browned spots, switch to broil and broil 30–60 seconds while watching closely.

Remove the nachos from the oven. Immediately scatter thinly sliced fresh jalapeño and pickled jalapeños (if using) over the melted cheese so they warm slightly.

Spoon guacamole and salsa into small bowls or dollop directly onto the nachos in several small mounds to allow sharing. Sprinkle chopped fresh cilantro across the top.

Serve the Nachos Grande hot with lime wedges on the side for squeezing. Provide extra fresh jalapeño, guacamole, and salsa so diners can add to taste.