You know how that guacamole salad is all fresh and healthy? These nachos are basically the opposite of that. I love them.

We call these nachos something else in our house… but I am going to call them Sunday nachos, because I specifically remember eating them for lunch on Sundays. And I think they could be perfect for Super Bowl Sunday.

I’m pretty sure my mom made these up one week when my dad told her we wanted nachos for lunch after church. They take about 5 minutes to make (15ish if you want to whip up some taco meat to put on top) and are really good. They’re best hot though, so you will want to serve them right away.

I always use nacho cheese Doritos for these. A friend of mine thinks it is gross that I use these instead of regular tortilla chips, but the whole point of these particular nachos is that they are made with Doritos. Plus, they are called NACHO cheese for a reason, right?

The version I have photos of is pretty basic, but you can add whatever you want. For example, you might want to open a can of chopped green chiles and stir it together with the canned refried beans first. I plan to do that next time. You can also add taco beef, but I would not recommend using chicken. I’ve tried it, and it just tastes gross.

I like using a Mexican blend of cheeses, although the pre-shredded kind doesn’t melt as well. Cheddar or pepper jack is also good.

I’ve found the best taco sauce to use on these is La Victoria — and it is better if you put the taco sauce on before you stick the nachos in the microwave. If you are using actual salsa, you should probably wait until after.

Sunday nachos (Serves 2-4 as appetizer, depending on size of plate used)
Ground beef and package of taco seasoning (if using)
Nacho cheese Doritos
Canned refried beans
Small (4-ounce) can diced green chiles (if desired)
Grated cheese — Mexican blend or Cheddar preferred
Taco sauce (La Victoria brand preferred)
Sour cream

If using meat, prepare according to taco seasoning packet instructions.

Cover a microwave-safe plate with Doritos. Stir beans and green chiles (including liquid) together, then dollop mixture on top of chips (I use 1/4 to 1/2 of can for one large plate). Distribute beef evenly on top of chips and beans, if using. Sprinkle generously with cheese, then drizzle taco sauce on top. Microwave* until beans are warmed and cheese is bubbly, 2-5 minutes. Top with sour cream and serve.

*If you have a large, oven-safe platter, you can make a larger amount of nachos at a time. Just assemble and cook in a 350-degree oven until beans and cheese are warm and bubbly — 10-15 minutes.