Nachos Schulz

These loaded Nachos Schulz are the ultimate comfort food for sharing. Crispy corn tortilla chips serve as the base for a rich layer of chili beans and melted cheddar cheese. While the nachos bake to golden perfection, a fresh, creamy avocado dip is prepared with lemon juice, sour cream, and onion for a bright contrast. Once out of the oven, they are garnished with additional sour cream, chopped scallions, black olives, and diced tomatoes. This dish balances savory, spicy, and creamy textures, making it ideal for game day gatherings, casual weeknight dinners, or potlucks. Its simple to assemble yet delivers a satisfying, restaurant-quality experience right at home.

Cooking Method: Baking

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 2611.9

Dietary: Vegetarian

Description

These loaded Nachos Schulz are the ultimate comfort food for sharing. Crispy corn tortilla chips serve as the base for a rich layer of chili beans and melted cheddar cheese. While the nachos bake to golden perfection, a fresh, creamy avocado dip is prepared with lemon juice, sour cream, and onion for a bright contrast. Once out of the oven, they are garnished with additional sour cream, chopped scallions, black olives, and diced tomatoes. This dish balances savory, spicy, and creamy textures, making it ideal for game day gatherings, casual weeknight dinners, or potlucks. Its simple to assemble yet delivers a satisfying, restaurant-quality experience right at home.

Ingredients

15 ounce Chili beans in chili gravy
9 tablespoon Picante sauce
15 ounce Corn tortilla chips
4 cup Cheddar; grated
1 Avocado
1 tablespoon Lemon juice
1 1/2 cup Sour cream
1 tablespoon Onion; grated
4 Scallion; with top, chopped
1 cup Olive, black pitted; chopped
1 Tomato; chopped

Directions

1
Preheat the oven to 400F (200C).
2
In a bowl, mash the chili beans with 1/2 cup of the picante sauce until well combined.
3
Lightly grease two 9x13-inch baking pans.
4
Divide the corn tortilla chips evenly between the two pans, creating a single layer.
5
Spoon the bean mixture evenly over the chips in each pan.
6
Sprinkle the grated cheddar cheese generously over the beans.
7
Bake for 10 to 15 minutes, or until the cheese is fully melted and the beans are bubbling.
8
While the nachos bake, peel, pit, and mash the avocado in a separate bowl.
9
Mix the mashed avocado with lemon juice, 1/2 cup of sour cream, grated onion, and 1 tablespoon of picante sauce.
10
Remove the nachos from the oven and let cool for a minute.
11
Top the baked nachos with the avocado mixture, remaining sour cream, chopped scallions, chopped tomatoes, and chopped black olives.
12
Serve immediately while warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2611.9kcal

% Daily Value *
Total Fat 158.5g244%
Saturated Fat 33.5g168%
Cholesterol 47.7mg16%
Sodium 1680.3mg71%
Total Carbohydrate 294.3g99%
Dietary Fiber 138.0g552%
Sugars 37.3g
Protein 71.6g144%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, avoid overloading the chips with wet toppings before baking to keep them crisp.

The avocado mixture can be prepared up to 30 minutes in advance. Cover tightly with plastic wrap directly touching the surface to prevent browning.

Substitute cheddar with Monterey Jack or a Mexican blend cheese for a different flavor profile.

If using fresh beans instead of canned chili beans, cook them with spices until tender before mashing.

Keywords: nachos, chili, beans, cheddar, avocado, guacamole, tortilla, chips, baked, appetizer, snack, party, vegetarian, easy, comfort food, sour cream, olives, scallions, american, mexican-inspired

Read it online: https://www.chefs-mate.com/recipe/nachos-schulz/