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5 from 2 votes

Rainbow Nachos Recipe

serves 4 to 6 depending on serving size
Course: Appetizer, Snack
Cuisine: American
Keyword: nachos, vegetarian


  • 2 handfuls red potato or tortilla chips
  • 2 handfuls orange sweet potato chips or cooked sweet potato fries
  • 2 generous handfuls yellow corn tortilla chips
  • 2 handfuls green tortilla chips
  • 1 handful blue potato or blue corn tortilla chips
  • cups shredded cheddar or other yellow cheese
  • cups shredded jack mozzarella or other white melting cheese
  • ½ cup chopped cooked steak or carne asada
  • ½ cup cooked pinto beans
  • ½ cup cooked corn
  • 1 cup cooked broccoli
  • ½ cup cooked black beans
  • 1 cup tomato salsa
  • ¼ pickled carrots
  • 1 cup yellow cherry or yellow tomato pico de gallo [recipe here sub in yellow cherries]
  • ½ avocado sliced
  • ½ cup guacamole use the other half of above avocado
  • ½ cup tomatillo salsa verde
  • pickled sliced jalapeños
  • pickled onions [recipe here]


Heat the Nachos

  • Heat broiler in oven to low.
  • Spread the chips in a single layer with slight overlap on a baking sheet in rainbow order: red chips, orange sweet potato chips or fries, yellow tortilla chips, green chips, blue potato or corn chips.
  • Top the chips as follows: carne asada on red chips, pinto beans on sweet potato chips or fries, corn on yellow corn tortilla chips, broccoli on green chips, black beans on blue potato or blue corn chips.
  • Sprinkle shredded cheddar cheese over the red, orange, and half the yellow chips. Sprinkle the jack or mozzarella cheese over the other half of the yellow chips, green chips, and blue chips. You melt the cheese over the cooked toppings to "anchor" them to the chips.
  • Place sheet pan under broiler until cheese melts, and starts to bubble and brown in places. Remove from oven.

Assemble the Nachos

  • Top the hot melty cheesy nachos as follows: salsa on red chips and carne asada, pickled carrots on pinto beans and sweet potato chips or waffles, yellow cherry or tomato pico de gallo and sliced avocado on corn and tortilla chips, spoonfuls of guacamole and pickled sliced jalapeño on broccoli and green chips, and pickled onions on black beans and blue potato or blue corn tortilla chips.
  • Serve immediately with extra salsas and guacamole in bowls alongside.
  • The nachos, once heated with melted cheese, do not keep well. Eat it all now.
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