Heat the nacho cheese and beans in the microwave or pot on the stove.
Meanwhile, divide the chips between 4 plates.
Build by putting on the cheese and beans first, then add all of the other toppings. I like to make layers and build with all the toppings on each layer so that the chips underneath have toppings too.
To bake in the oven (for shredded cheese or cheese sauce):
Preheat oven to 350 F/ 175 C
Spread the chips out on a parchment lined cookie sheet.
Drizzle cheese over the top. Followed by beans, red onion and pickled jalapeno slices. I like those cooked but this is optional.
Bake for about 5 minutes or until cheese sauce is fully heated and drippy or shredded cheese is melted.
Take out of the oven and pile on the other toppings.
Serve!
Notes
You can add any other toppings you like, see post for more ideas.
Time listed is an average time, but will change depending on how many toppings you make and how many you buy premade.
Nutrition facts are for homemade ingredients listed, any alteration will change the amounts.