These cheesy Mexican nacho stacks are easy to make, fuss free, and perfect for feeding your hungry party guests!
This is definitely a nacho lovin’ household, but we also love our food mini and easy to eat! I always find when diving into a big skillet of nachos that they end up either breaking or spilling whatever toppings I scoop up onto my shirt… Or maybe I’m just that clumsy. Highly likely.
With these cute little stacks, you just scoop ‘em up and enjoy them right away! No mess, no snapping off and spilling toppings everywhere. Easy, cheesy three-bite appetizers loaded with your favorite toppings!
Pop ‘em in the oven, place the stacks onto a serving platter, and plop a bit of sour cream on top. These nacho stacks go down smooth with a cold beer and make a delicious appetizer for cheering on the Superbowl this weekend!
Cheesy Mexican Nacho Stacks
Yield: Makes 12 stacks
Toppings such as black beans, salsa, sliced jalapeno, and shredded cheese (or your favorite)
Sour cream and hot sauce, optional
Preheat oven to 350 degrees. Line two baking sheets with aluminum foil, set aside.
Build twelve stacks on baking sheets by alternately layering tortilla chips with your favorite toppings, such as black beans, salsa, sliced jalapeno, and shredded cheese. Bake until cheese is melted and stacks are warm throughout, about 6 minutes. Garnish with sour cream and hot sauce, if desired, and serve immediately.