Nachos Schulz

These are not sad-plate nachos with a handful of chips and some shredded cheese. This is a full two-pan spread built on corn tortilla chips, smothered in mashed chili beans and picante sauce, then buried under four cups of melted cheddar.

The beans get mashed with picante before they go on the chips, so every bite has flavor baked right into it. Five minutes in a hot oven and the cheese is bubbling, the edges of the chips are golden, and the beans are heated through.

Then you pile on the good stuff: a quick guacamole made from fresh avocado with lemon juice, sour cream, grated onion, and a hit of picante. Chopped tomatoes, scallions, and olives finish the whole thing off.

Pro Tips

• Spread chips in a single layer so every chip gets cheese and beans. Stacking too thick means soggy chips on the bottom with nothing on them.
• Mash the beans thoroughly. Chunky beans slide off chips. You want a smooth, spreadable layer.
• Make the guacamole while the nachos bake so it’s fresh and ready the second they come out of the oven.
• Serve immediately. Nachos wait for nobody. Every minute they sit, the crunch fades.

Variations

• Use pepper jack instead of cheddar for a spicier melt.
• Add cooked seasoned ground beef or shredded chicken between the chips and beans for a heartier version.
• Swap the sour cream for Greek yogurt if you want more tang and extra protein.