Nachos can stand an ingredient riff, but to make sure that the cheese is melted throughout and that each bite has the requisite combination of tastes and textures, follow this plan.

　　

Ingredients

Serves 6 to 8

　　2 tablespoons safflower oil

　　1 small white onion, chopped

　　1 (15-ounce/425 g) can black beans, drained and rinsed

　　½ teaspoon ground cumin

　　¼ teaspoon dried oregano

　　Coarse salt and freshly ground black pepper

　　12 ounces (340 g) tortilla chips

　　2 cups (250 g) shredded cooked chicken

　　1 ⅔ cups (10 ounces/284 g) shredded Monterey Jack cheese

　　1¾ cups (16 ounces/454 g) salsa, store-bought or salsa verde

　　1 avocado, pitted, peeled, and coarsely chopped

　　1 jalapeño, thinly sliced

　　Sour cream, for serving

　　

Step 1

Preheat the oven to 350°F (180°C) with the rack in the center position. Heat the safflower oil in a 10-inch (25 cm) skillet over medium-high heat. Add the onions and sauté until translucent, about 3 minutes. Add the black beans, cumin, and oregano. Season to taste with salt and pepper. Remove from the heat.

　　

Step 2

Arrange one-third of the tortilla chips on a baking sheet or oven-safe platter. Top with one-third each of the black beans, chicken, cheese, and salsa. Repeat this layering twice more.

　　

Step 3

Transfer to the oven and bake until the cheese is melted throughout, 18 to 20 minutes. Remove from the oven and top with the avocado, jalapeño, and dollops of sour cream. Serve immediately.

　　From Mad Hungry: Game Day Food. Copyright © 2019 by Lucinda Scala Quinn. Reprinted with permission by Artisan Books.Buy the full book from Amazon.