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Cheesy Loaded Nachos

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INGREDIENTS:

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  • â…” cups of salsa sauce

  • 2 tbsp oregano

  • 1tbsp Italian seasoning

  • â…” cup black beans

  • less than1/4 cups Olives

  • 8 ounces tortilla chips

  • 1 cups shredded cheddar and/or Monterey Jack

  • 1 cup mozzarella

  • 1/4 cup parmesan

  • 4 green onions sliced and divided

  • 1/2 cup fresh salsa

  • More toppings as desired

  • Some more parmesan cheese and cilantro for garnish

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SERVE WITH:

Guacamole 

OR/AND

Mustard

OR/AND

Mayonaise

OR/AND

Sour cream

INSTRUCTIONS:

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1. Prepare the toppings – dice the tomatoes and onions, and shred the cheese.

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2. Arrange the nacho chips in a single layer on a sheet pan.​

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3. Add your toppings, and add your toppings generously and cover everything in cheese.

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4. Bake until the cheese is melted and bubbly.

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**Spread the nachos and top with salsa and cheese layer by layer. This recipe should make around 2-3 layers. 

Use half the vegetables between the layers and the remaining half on top.

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Bake on 300 degrees F until the cheese bubbles or turns light brown. Decrease the heat if the cheese is browning too fast but not melting or cooking well together.

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