Name: Nachos with All the Fixings
Cook time: 1 1/2 hours
Total time: 2 3/4 hours
Yield: Makes 12 servings
Ingredients: Nonstick vegetable oil spray; 3 9-ounce bags tortilla chips; Beer-Braised Carnitas; 2 15-ounce cans black beans, rinsed; 1 large white onion, chopped; 3 pounds shredded cheese (such as sharp cheddar and Monterey Jack); 8 ounces Cotija cheese or feta, crumbled; 1 bunch radishes, thinly sliced; 1 cup fresh cilantro leaves; Charred Tomatillo Salsa; Dried Chile Salsa; Pickled jalapeños; Pico de gallo; Guacamole; 2 cups sour cream, thinned with 1/3 cup water; Hot pepper sauce (such as Cholula)

Photo of a tray of nachos for one of our favorite nacho recipes topped with beans radish slices cilantro.

Photo by Christina Holmes

We like to make our nacho fixings from scratch.

Recipe information

Total Time
2 3/4 hours
Yield
Makes 12 servings

Ingredients

Nonstick vegetable oil spray

3 9-ounce bags tortilla chips

Beer-Braised Carnitas

2 15-ounce cans black beans, rinsed

1 large white onion, chopped

3 pounds shredded cheese (such as sharp cheddar and Monterey Jack)

8 ounces Cotija cheese or feta, crumbled

1 bunch radishes, thinly sliced

1 cup fresh cilantro leaves

Toppings (choose from the following):

Charred Tomatillo Salsa

Dried Chile Salsa

Pickled jalapeños

Pico de gallo

Guacamole

2 cups sour cream, thinned with 1/3 cup water

Hot pepper sauce (such as Cholula)

Preparation

Step 1
Preheat oven to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Dividing evenly between baking sheets, layer chips, carnitas, beans, onion, and shredded cheese, mounding in the center. DO AHEAD: Nachos can be assembled up to 1 hour before baking.
Step 2
Working with 1 sheet at a time, bake until cheese is melted, 20-25 minutes. Sprinkle with Cotija cheese, radishes, and cilantro. Serve with desired toppings.