Nachos Recipe

Preheat and prepare toppings

Preheat oven to 375°F (190°C). Drain and rinse the black beans. Slice the olives and jalapeños, dice the tomatoes, and thinly slice the green onions. If using whole limes, squeeze enough to yield about 1 tablespoon of juice.

If making quick guacamole: mash 2 ripe avocados (not listed in ingredient count—substitute from guacamole cup if using packaged) with 1 tbsp lime juice, 1/4 tsp salt and 1/4 tsp pepper until chunky; adjust seasoning. If using store-bought guacamole, skip this step.

Layer the nachos

On a large rimmed baking sheet or oven-safe platter, spread 10 cups of tortilla chips in an even single layer, allowing some overlap but avoiding a thick pile. Sprinkle half of the shredded cheddar (1 cup) evenly over the chips. Scatter the black beans (1 cup) and half the sliced olives (1/2 cup) over the cheese layer.

Add another light layer of chips to fill gaps. Top with the remaining cheddar (1 cup), remaining olives (1/2 cup), sliced jalapeños, and most of the diced tomatoes (reserve a few tablespoons for garnish). Distribute sliced green onions over the top, reserving a tablespoon for finishing.

Bake

Place the assembled tray in the preheated oven and bake for 8–10 minutes, or until the cheese is fully melted and bubbling but not burned. For a crisper finish, broil on high for 30–60 seconds while watching closely.

Remove the nachos from the oven. Spoon the salsa (1 cup) in several dollops across the tray, then add the guacamole (1 cup) in a few dollops or along one side for serving. Drizzle the crema (1 cup) over the nachos in a thin stream or thinly spoon it across—if crema is thick, whisk it with 1 tbsp lime juice to loosen slightly before drizzling.

Scatter the reserved tomatoes and green onion slices over the top, then sprinkle chopped cilantro (2 tbsp) and add pickled jalapeños or hot sauce to taste. Finish with a light sprinkle of salt (1 tsp) and black pepper (1 tsp) if desired.

Serve immediately while hot and the chips are still crisp. Provide extra salsa, crema, and guacamole on the side for guests.