Baked Nacho Platter

In honor of the Foodbuzz Safeway Holiday Recipe challenge I chose to make the Baked Nacho Platter!


Baked Nacho Platter

vegetarian, gluten-free, soy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free


  • 10 cups organic yellow corn tortilla chips
  • 1 (16oz) can black beans
  • 1 (4oz) can diced green chilies
  • 2 diced tomatoes (since I don’t care for black olives I substituted these instead)
  • 2 cups shredded jalape??o pepper jack cheese
  • 1/4 cup sliced green onions, white and green tops
  • Guacamole and sour cream

Scatter 5 cups of the tortilla chips on a baking sheet. Heat beans over medium-high heat, stirring to separate. Spoon 1/2 of the beans over the chips, sprinkle 1/2 of the green chilies and tomatoes (or olives) over the beans. Top with 1 cup of the shredded cheese.

Repeat to make one more layer using remaining chips, beans, chilies, tomatoes (or olives), and cheese. Bake at 350 degrees in oven until cheese is melted (about 10 minutes). Sprinkle with green onion and garnish with guacamole and sour cream it desired.

This was a delicious and quick meal that could be served as an appetizer or even dinner (which is what I did). I would definitely make this recipe again in a pinch when having guests over or looking for a quick dinner!

Submit a Comment

Your email address will not be published. Required fields are marked *