Mucho Nachos

Delicious layers of beans, your favorite meat, with loads of cheese and topped with sour cream, pico or salsa, and guacamole.


1 Bag of Tortilla chips 
1lb. of cooked Meat - Season your meat with your favorite spices
(chicken, steak, shrimp, pork or veggies if you like).
1/2 Cup of thinly sliced Jalapeno's
16 oz of dried or 1-16 can of beans (pinto preferably, but use your favorite)
16 oz of Shredded cheddar cheese or pick your favorite
1 Medium  Onion sliced 
1 Medium Green pepper sliced

Homemade Pico de gallo

2-3 Large tomatoes Diced
1 Medium Jalapeno Diced
2 tablespoons of finely chopped Cilantro
1 Medium Onion Diced
1 small Lime squeezed (remove seeds and pulp)
1 small lemon squeezed (remove seeds and pulp)


Make the pico 2 hours before and refrigerate

Take half of your tomatoes, onions, jalapenos, cilantro and place it in a food processor or blender. You will pulse these ingredients until you get a soup-like base. Add the remaining ingredients, lemon and lime juice then mix well. It is best practice to do a taste test when adding your salt to ensure you achieve the right flavor for your pallet. Refrigerate for at least thirty minutes. 

Preheat your oven to 350 degrees.

Place your first layer of chips on a baking sheet lined with parchment paper. Add your meat, peppers, onions, beans, and cheese, and repeat.  Place your sliced jalapenos on top and bake for about 20 minutes or until cheese melted. Drizzle sour cream, add pico, and guacamole. Dive into this delicious meal.

Bon Appetit