Loaded Nachos
Prep time
Cook time
Total time
Serves: 4
  • 5 big handfuls of tortilla chips (8 ounces or so)
  • 3 cups cheddar cheese, grated
  • 1 cup cooked black or pinto beans, drained
  • 3 Tbsp sour cream
  • ⅓ cup Mexican salsa
  • ½ cup pickled jalapenos
  1. Preheat oven to 425F.
  2. Cover a large baking sheet with foil. Spread the tortilla chips across the baking sheet, overlapping slightly.
  3. Sprinkle the cheese over the chips followed by the black beans. Bake until the cheese melts and bubbles, about 5 minutes.
  4. Remove from the oven and spoon small dollops of sour cream and salsa over the nachos. Scatter the jalapenos over everything. Serve immediately.
Recipe by Maryann Jacobsen at https://maryannjacobsen.com/prep-the-essential-college-cookbook/