Step 1

Preheat the oven to 350ºF. Line a rimmed sheet pan with parchment paper.

Step 2

Warm up your queso (on the stove in a saucepan). Warm up your refried beans (microwave or saucepan). Warm up your taco meat (frying pan on the stove). See the respective recipe cards for instructions.

Step 3

Warm up the chips. Transfer all of the chips to the lined sheet pan. Heat in the preheated oven for 5 minutes to warm up.

Step 4

Assemble the nachos. Take the sheet pan out of the oven and scoop about half of the chips onto a large plate or cutting board and set aside.

Step 5

Evenly spoon half of the warm queso on top of the chips. Add half of the warm refried beans, then half of the taco meat.

Step 6

Add your other toppings: a third of the guacamole or half of the avocado, half of the pico de gallo or salsa, a couple spoons of vegan sour cream, and half of the other toppings: pickled onions, cilantro, jalapeños, and/or scallions.***

Step 7

Add the reserved tortilla chips on top. Layer with the remaining queso, refried beans, and taco meat. Finish with the rest of the optional toppings: one third of the guacamole, remaining pico de gallo or salsa, a few more spoons of sour cream, and remaining other toppings.

Step 8

Serve immediately for maximal crispy crunchiness. Serve leftover guacamole on the side as a dip.