What’s better than nachos? Giant nachos, of course! These are easy and quick to make and delicious to enjoy at your next party or tailgate. Top with jalapenos and more Jala-Hot sauce if you like things on the even spicier side.

Prep Time

5 Minutes

Cook Time

30 Minutes





  • Olive oil 

  • 2 chicken breasts, boneless

  • 2 tablespoons of your favorite taco seasoning

  • 2 tablespoon garlic powder

  • 4 teaspoons chili powder 

  • 2 tablespoon onion powder 

  • 1 tablespoon paprika 

  • 2 tablespoon butter 

  • Salt 

  • Pepper 

  • 1 large can of pinto beans, mashed 

  • A bag of your favorite flour tortillas 

  • 2 cups of your favorite shredded cheese (we use cheddar)

  • ½ cup diced onion 

  • Vegetable oil

  • 1 fresh lime

  • Your favorite salsa 

  • 1 avocado, mashed 

For the Jala-Hot Sour Cream


In a large skillet over medium-high heat, warm a tablespoon of olive oil. Next, add your two large chicken breasts. Coat the top side of your chicken with 1/2 the measurements of your dry seasonings: taco seasoning, garlic powder, onion powder and paprika. Add a tablespoon of butter, sprinkle with salt and pepper and flip. Use the rest of your dry seasonings to coat the second side of your chicken, cover, and let cook until your chicken has cooked through and reaches a safe internal temperature.

In a separate skillet, add a can of pinto beans and cook over medium-high heat. As they cook, mash them up. Once mashed and cooked through, remove from heat.

It’s time to prepare your giant nachos! In a large skillet over medium-high heat, coat the bottom of the pan in vegetable oil. While that heats, take your tortillas and cut into large triangles. Fry the tortilla pieces two to three at a time, flipping once until beginning to brown and crisp up.

On a large baking sheet, play out your nacho pieces. Take your mashed pinto beans and coat your nachos. Next, top with shredded cheese and onions. Broil in the oven until the cheese begins to melt.

To mix up your Jala-Hot sour cream, add 1 tablespoon of Elda’s Kitchen Jala-Hot sauce for every 2 tablespoons of sour cream and mix well. Remove your nachos from the oven and top with chicken, avocado, salsa, lime, and Jala-Hot sour cream and enjoy!