These loaded nachos are just that… LOADED! Topped with chicken tinga, plenty of cheese, seasoned black beans, salsa, guacamole, taqueria pickles and sour cream!
| Type: | Meal or Snack! |
| Servings: | 4-6 |
| Kitchen Time: | 25 minutes |
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Shopping List:
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Tortillas Chips (12 oz)
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Cheddar Cheese (12 oz)
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K&M Seasoned Black Beans
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K&M Chicken Tinga
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K&M Guacamole
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K&M Salsa Roja
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K&M Taqueria Pickles
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Sour Cream
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Scallions
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Cilantro
Pantry Items:
- Aluminum Foil
Instructions:
- Preheat oven to 450ºF. Line a baking sheet with foil (you will thank us later!)
- Spread chips evenly across the pan and cover with plenty of cheese. Remove about ¼ cup jalapeño slices from the taqueria pickles and spread over the cheese. (Serve the rest as a snack on the side!)
- Drain ½ - 1 cup black beans and chicken tinga - feel free to load up with as much as you like – but spread it all around so the nachos are evenly covered. (We tend to have some leftovers of both beans and chicken tinga) but don’t worry, they’re great for taco salad or lunch leftovers!
- Bake 10-15 minutes until cheese is melted, bubbly and just browning.
- While the nachos are baking, pull about ½ cup cilantro leaves from their stems and slice the scallions for garnish. Then remove the nachos from the oven and sprinkle herbs all over.
- Garnish heavily with all the salsas, guacamole, and sour cream you want or serve on the side in small dishes.
