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Prep time
15 minutes
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Cook time
15 minutes
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Serves
8
Author Notes
Pop this in the oven during the pregame show and let me know how much is left (if any) when halftime rolls around. —Kendra Vaculin
Test Kitchen Notes
There's nothing like a hot tray of nachos to really get your Super Bowl (or whatever) party started. This recipe has all of the classic ingredients and takes minutes to prepare. It features shredded chicken, a can of black beans, lots of shredded cheese, and store-bought pico de gallo (you could also make your own if you'd like). Of course, you can include whatever you'd like to make these nachos perfect for you and your guests. Instead of chicken, you could use ground or shredded beef. Or make 'em veggie and don't include any meat all. You could also top with black olives, jalapeños, corn, shredded lettuce, red onions, and scallions. Whatever you decide, this base recipe will not steer you wrong.
You'll find that the homemade version of nachos will be so much better than what you order out, especially if you're bringing them over for a party or hosting your own. They'll be warm and melty right out of the oven, and you and your guests will find them irresistible while the game or whatever you happen to be watching is going on. All you need to do is warm the beans and spices, then stir in the chicken. Assemble by spreading the chips in a dish, then half of the chicken and beans, then half of the cheese. Simply repeat with the layers, stick the pan in the oven, and bake for 15 minutes. Top with whatever you'd like, and your nachos are ready to serve. Doesn't get much easier than that. —The Editors
Ingredients
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1
(14½-ounce) can black beans, rinsed and drained
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2 teaspoons
ground cumin
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1/2 teaspoon
chili powder
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1/4 teaspoon
black pepper
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1 pinch
kosher salt
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2
cooked chicken breasts, shredded
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1
(13-ounce) bag salted tortilla chips
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24 ounces
shredded cheese (I used a mix of cheddar, mozzarella, and pepper jack)
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3/4 cup
pico de gallo (homemade or store-bought)
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1 to 2
ripe avocados, cubed
Directions
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Heat the oven to 325°F. In a medium skillet over medium heat, cook the beans, cumin, chili powder, pepper, and salt, stirring occasionally, for 5 to 7 minutes, until heated through. Add the chicken and stir to combine.
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In a medium baking pan with a high lip (or other ovenproof casserole dish), spread out a serious layer of chips. Evenly spread half of the chicken and beans mixture over the chips, then half of the cheese. Repeat with another layer of chips, the remaining chicken and beans mixture, then the remaining cheese. Silence the part of you that thinks this is too much cheese. That part of you should only speak when spoken to. You have not asked its opinion.
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Bake the nachos for about 15 minutes, until both layers of cheese are melted.
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Sprinkle with the pico de gallo and avocado before serving.
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