Preheat your oven to 200°C (390°F). Place a large ovenproof dish on your counter—this will be your baking canvas for the nachos.
Spread a single, even layer of sturdy corn chips across the dish, making sure they aren’t packed too tight—each should have some space to crisp up.
Using the back of a spoon, dollop spoonfuls of refried beans over the chips, spreading them out gently to create a smooth, even layer that adds richness and helps hold the toppings together.
Sprinkle the freshly grated cheddar cheese generously over the beans and chips, covering the entire surface for that gooey, cheesy layer that melts beautifully during baking.
Add your toppings now—scatter sliced jalapeños, chopped tomatoes, and chopped green onions evenly over the cheese layer, but don’t overload to keep chips crispy.
Sprinkle a pinch of cumin or smoked paprika over the cheese if you like a warm, smoky aroma that complements the flavors.
Place the dish in the oven and bake for about 10-12 minutes, until the cheese is bubbling and golden around the edges. Keep an eye on it to prevent burning.
If you want extra crispy edges, switch to broil for 1-2 minutes, watching closely so the cheese turns a perfect golden brown without burning.
Remove the dish from the oven and let it rest for 2-3 minutes—this allows the cheese to set slightly and makes serving neater.
Finish with a sprinkle of fresh chopped green onions or cilantro if desired, and serve hot with dollops of sour cream on the side for a cooling contrast.
