Nachos with All the Fixings

nachosallthefixings Layering the chips and fillings is key for an optimal cheese-to-crunch ratio.

nonstick vegetable oil spray
3 (9 oz) bags tortilla chips
1 recipe Beer-Braised Carnitas
2 (15 oz) cans black beans, rinsed
1 large white onion, chopped
3 lbs cheese, such as sharp cheddar and Monterey Jack, freshly shredded
8 oz Cotija cheese or feta, crumbled
1 bunch radishes, thinly sliced
1 bunch cilantro leaves

Toppings:
1 recipe Charred Tomatillo Salsa
1 recipe Dried Chile Salsa
1 recipe Pickled jalapeños
1 recipe Pico de Gallo
1 recipe Guacamole
2 cups sour cream, thinned with ⅓ cup water
hot pepper sauce

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Coat 2 large, rimmed baking sheets with nonstick spray.

Arrange half of chips on prepared sheets and top with half of carnitas, beans, onion and shredded cheese. Repeat layers with remaining chips, carnitas, beans and shredded cheese.

Make-Ahead: Nachos can be assembled up to 1 hour before baking.

Working with 1 sheet at a time, bake until cheese is melted, 20-25 minutes. Sprinkle with Cotija cheese, radishes and cilantro. Serve with desired toppings.

Makes 12 servings.