Ingredients
Scale
- 1 (13 oz) bag thick-cut restaurant-style tortilla chips
- 2 cups sharp cheddar, shredded from a block
- 1 cup Monterey Jack, shredded from a block
- 1 cup cooked, seasoned ground beef or shredded chicken
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup pickled jalapeños, sliced
- 1/2 red onion, finely diced
- 1/2 cup cherry tomatoes, diced
- 1/2 cup sour cream
- 1/2 cup guacamole or diced avocado
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment.
- Combine the cheddar and Monterey Jack in a bowl. Spread half the chips in a single layer on the pan.
- Sprinkle a third of the cheese mix over the chips, followed by half the beef or chicken, half the black beans, and half the pickled jalapeños.
- Add the remaining chips in a second even layer. Top with another third of the cheese, the rest of the meat, beans, and jalapeños, then finish with the last of the cheese.
- Bake for 8-10 minutes, until the cheese is fully melted and just starting to blister at the edges.
- Remove from the oven and immediately scatter over the red onion, tomatoes, and cilantro.
- Dollop with sour cream and guacamole, add lime wedges, and serve right away.
Notes
Always add cold or wet toppings after baking, never before — that’s what keeps the chips crisp. Grate cheese from a block instead of using pre-shredded bags for a smoother melt. Thick-cut chips hold up to layering far better than thin ones.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: Tex-Mex