Ingredients:
- 1 large bag tortilla chips
- 1-2 cups prepared Instant Pot Pinto Bean Chili, warmed
- 1-2 cups shredded Cheddar cheese
- 1 cup halved grape tomatoes
- ½ cup chopped fresh cilantro
- ½ cup chopped green onions
- 1 avocado, pitted and diced
- sour cream
Directions:
- Preheat oven to broil.
- Spread a single layer of tortilla chips on a sheet pan, and top evenly with dollops of prepared chili and a layer of shredded cheese.
- Add another layer of tortilla chips, more dollops of chili, and more cheese.
- Place sheet pan under broiler and cook for a minute or two, until cheese is melted and bubbly. Watch carefully, so as not to burn.
- Remove nachos from oven, and sprinkle with grape tomatoes, cilantro, green onions, and avocado.
- Add a few generous dollops of sour cream, so that nachos can be pulled apart and dipped into the sour cream.