This is a collaborative post with photographer Love Les. 

When I was growing up, my mom and I used to make nachos on Sunday afternoons after church. Our toppings were pretty basic back in the day and I've slowly upped my game over the years. I think I've finally landed on the perfect combination that makes for the most filling and delicious nachos I've ever had. I prefer two layers of chips, but you could also use a larger pan for just a single layer.

What I love about this recipe is how versatile it is. Vegetarian? No problem! Don't like olives? Leave them off? Only have a random assortment of toppings in your fridge? Why not? Just making them for yourself? Scale it down! There is no wrong answer when it comes to nachos. 

If you like to cook with others, nachos are a great way to go. It's easy to split up the chopping and preparing the toppings and then it's fun to put it all together. These nachos are even better with homemade guacamole and a margarita if I do say so myself. Spring may or may not be here, but these loaded nachos will tide you over until warmer days! 

Loaded Nachos 

Prep Time: 20 minutes
Cook Time: 5 minutes
Serves: 4
Difficulty: Easy
Adapted From: Country Living

Sides: 
Guacamole
Sour cream
Hot sauce or sriracha
Salsa

Ingredients: 
1 bag tortilla chips
1-2 cups shredded cheese
1 can black beans, drained
1-2 chorizo sausages, casing removed
1 small onion, finely diced
2 cloves garlic, diced or pressed
1 tbsp olive oil

Toppings:
1 tbsp cilantro, chopped
Squeeze of lime juice
2 tomatoes, diced
1 avocado, diced
3 green onions, sliced
1 small can sliced olives
1 jalapeno, finely diced

Directions:
1. Preheat oven to 450 degrees or on high broil. 
2. Heat oil in a skillet over medium heat. Add chorizo, onion, and garlic and cook, breaking chorizo into pieces with a wooden spoon, until browned, 6 to 8 minutes.
3. Place half of the tortilla chips on a baking sheet (lined with foil for easy clean-up). Cover with cheese, making sure every chip is covered. Place half of the desired toppings evenly around chips and cover with a second layer of chips, cheese, and toppings.
4. Bake for 5 minutes or until cheese is melted. Immediately after removing from oven, sprinkle with chopped cilantro and lime juice. Serve hot with desired sides.