Rc Nachos Recipe

Preheat and prepare baking sheet

Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with foil for easy cleanup and lightly spray with cooking spray.

Arrange chips

Spread 12 cups of tortilla chips in an even single-layer-ish mound on the prepared baking sheet, leaving small gaps so cheese can melt between chips.

Scatter the rinsed and drained 1 cup black beans evenly across the chips, focusing on areas that will hold toppings. Distribute the 6 slices of chopped cooked bacon evenly over the chips and beans.

Add cheese and bake

Combine 1 cup shredded Monterey Jack and 1 cup shredded sharp cheddar in a bowl. Sprinkle the cheese mixture evenly over the chips, beans, and bacon so most chips get a good coverage. Place the baking sheet in the preheated oven and bake for 6–9 minutes, or until cheese is fully melted and bubbling.

Prepare fresh toppings while baking

While the nachos bake, dice 1 cup tomato and thinly slice 1 cup green onions. If using fresh jalapeños, slice them thinly and remove seeds for milder heat; if using pickled jalapeños, drain and slice. Measure 1 tablespoon sliced jalapeños for distribution.

Assemble final toppings

Remove nachos from the oven carefully. Immediately sprinkle the diced tomato and sliced green onions evenly over the melted cheese so they warm slightly but remain bright. Scatter the 1 tablespoon jalapeño slices across the tray to taste.

Optional garnishes

If using, dollop or drizzle up to 1 cup sour cream or crema across the nachos (or serve on the side). Sprinkle 2 tablespoons chopped cilantro over the top and serve with 2 lime wedges and 1 teaspoon hot sauce on the side for guests to add as desired.

Serve hot: transfer the baking sheet to the table or portion onto plates. Provide extra napkins and an extra bowl of jalapeños, sour cream, or hot sauce if desired.