No-Cook Nachos are a quick and delicious appetizer that doubles as a meal. Crisp tortilla chips are piled high with Monterey jack cheese, black beans, canned chicken, salsa, sour cream and colorful chopped veggies. Perfect for tailgates, pool parties and backyard barbecues.
Sometimes it’s just too hot to turn on the oven. That’s why we love no-cook recipes in the summertime. These no-cook nachos come together easily with tons of flavor and not a lot of fuss. It’s as simple as opening a can of black beans and canned chicken to start. We love the GoodCook Safecut Can Opener for opening cans, with a patented design that leaves smooth, safe edges after cutting.
Red onion, radishes, and tomatoes give this recipe vibrant color. We use the the GoodCook Produce Chopper for easy vegetable prep. Put a peeled and halved onion on the grate and lower the lid. The chopped onion is captured in the lower container and ready to use.
Get The Tools
To assemble the nachos, place a layer of thick and crispy tortilla chips on a platter, topped with black beans and shredded cheese. Then the canned chicken and green salsa is layered on, followed by tomatoes, onion and radishes. This is all topped with sour cream, more shredded cheese and garnished with cilantro. This irresistible platter is ready to be shared!
Whether you want a quick appetizer or poolside dinner, these no-cook nachos are a satisfying and delicious dish. From the GoodCook Safecut Can Opener to the GoodCook Produce Chopper, GoodCook has all the kitchen gadgets you’ll need for this incredible recipe. Are you ready to get some no-cook nachos on the picnic table?
Make & Share
Happy Nacho Making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
- 1/2 cup red onion, chopped
- 1/4 cup radishes, chopped
- 1 large tomato, diced
- 1 1/8 teaspoon sea salt, divided
- 4 big handfuls of tortilla chips
- 1 1/2 cups shredded monterey jack or mexican cheese blend
- 1 (15 oz.) can black beans, drained and rinsed
- 1/2 cup green salsa + additional for serving
- 1 can cooked chicken, drained
- 1/2 cup sour cream
- 1/2 lime juiced + more for serving
- 1/2 cup cilantro, chopped
- 2 limes, wedged for serving
- Sliced or chopped pickled or fresh jalapenos for serving
Chop onions and radishes with Good Cook Chopper. Combine with tomatoes and cilantro 2in a bowl with 1 t. sea salt, stir, and set aside.
Place chips on a large platter. Sprinkle with 1 cup cheese. Top with black beans. After draining chicken, add green salsa to the can, stir to combine, and arrange over beans + chips. Add on tomato and onion mix. Top with chopped radishes.
Using the bowl the tomatoes were in, add the sour cream, lime juice, and ⅛ teaspoon salt and stir together. Add on top of nachos.
Layer on remaining ½ cup cheese and cilantro. Serve with limes and additional salsa.
Optional: Assemble as a dip ahead of time with chips on the side.
Make it a salad supper: Combine ¼ cup oil with juice of ½ lime and ½ teaspoon salt. Toss with 1 large head or bag of romaine lettuce and place on a platter underneath chips.