Tex-mex Nachos Recipe

Preheat and prep

Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

If using optional cooked meat or beans, warm them in a small skillet over medium heat until heated through (about 3–5 minutes). Drain any excess fat or liquid.

Slice jalapeños into thin rounds (remove seeds for less heat). Dice tomatoes and thinly slice green onions. Drain and slice black olives if not pre-sliced.

Spread half of the tri-colored tortilla chips in an even single layer across the prepared baking sheet, aiming to cover most of the surface without heavy overlap.

Sprinkle half of the shredded cheddar and half of the shredded mozzarella evenly over the chips.

Scatter half of the diced tomatoes, half the sliced black olives, and half the sliced jalapeños over the cheese layer. Add half of the warmed optional meat or beans if using.

Add the remaining chips in a second layer, then evenly distribute the remaining cheddar and mozzarella over the top layer so cheese can melt through both layers.

Top with the remaining tomatoes, olives, jalapeños and the white parts of the green onions (reserve some green tops for garnish).

Bake in the preheated oven for 8–12 minutes, or until cheeses are fully melted, bubbling, and just beginning to brown at the edges. Watch closely to avoid burning the chips.

Remove tray from oven. Immediately sprinkle chopped cilantro and the reserved green onion tops over the hot nachos. Squeeze lime over top lightly if desired.

Transfer nachos to a large platter or serve directly from the baking sheet. Serve warm with small bowls of sour cream and salsa on the side for dipping or dolloping.

Notes: For milder nachos remove jalapeño seeds or omit jalapeños. For extra gooey cheese, broil 30–60 seconds after baking—watch constantly to prevent burning.