1cup homemade pico de gallo - OR 1 (8-ounce) container store-bought pico de gallo
1lime, cut into wedges, for serving
Optional Toppings
sour cream
sliced jalapeños
sliced black olives
avocado slices
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lay the tortilla chips in a single layer across the entire baking sheet, with some chips overlapping. Bake for 5 minutes. The tops of the chips will be slightly darker.
Prepare the toppings. While the chips are baking, drain the water from the can of beans, and put the beans in a bowl. Sprinkle the taco seasoning over the beans and mix with a spoon. On a cutting board, chop 1 tablespoon of cilantro.
Bake the nachos. Remove the tortilla chips from the oven. Spoon the beans over the chips. Sprinkle the cheese evenly across the top, then bake for 8 to 12 minutes, just until the cheese starts bubbling and melts.
Add the toppings. Remove the nachos from the oven and top with pico de gallo and the cilantro. Then serve with your choice of toppings and dips.
Notes
These nachos are best enjoyed fresh out of the oven. If preparing this for a party, you can pre-bake the tortilla chips ahead of time. Then about 10 minutes before guests are to arrive, continue with steps 2 through 4.