6cups tortilla chips (this is an estimate – you need enough to cover the bottom of the baking tray, but can have more or less depending on how many mouths you need to feed), divided
1½ to 2cups shredded Cheddar and/or Monterey Jack, divided
¾ cup refried beans (about half of a 15.5-ounce can)
1 small to medium tomato, seeded and chopped
1 jalapeño, halved, seeded and thinly sliced
4 scallions, thinly sliced
1can (4.5 ounces) chopped green chiles
1 cup sliced black olives (These can be purchased pre-sliced in a 2.25-ounce can. Be sure to drain them first.)
Salsa, guacamole and sour cream for serving
Lime wedges, for serving
Preparation
Line the baking pan with foil. Evenly distribute half of the chips in the prepared pan. Cover with about ½ cup of the cheese, then the remaining chips. Top with the remaining ingredients, as evenly as possible, finishing with the remaining cheese.
Adjust the rack to position 4 and place the filled tray in the oven. Set oven to Broil for 10 minutes. Keep an eye on the nachos while they are cooking – some cheeses melt and brown more quickly than others.
Serve immediately with salsa, guacamole sour cream, and lime wedges.
