This game-day classic gets supersized with a literal rainbow of toppings, creating the perfect dish to feed a crowd. They take some work, so be sure your game plan includes prepping most of the toppings a day ahead and scouting out a clear space at least 7 feet long to accommodate this massive pile of chips — a folding table or kitchen counter will work well.
Toss together two 14.5-ounce cans kidney beans (rinsed and drained), 2 chopped tomatoes, several dashes of hot sauce and a large pinch of salt in a medium bowl or container with a lid and refrigerate. Thinly slice 2 red Fresno chiles and reserve separately for garnish. This can be done up to 1 day ahead.
For the Orange Block:
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 3/4 pound fresh chorizo (casings removed) and cook until browned, about 4 minutes. Add 3 chopped orange bell peppers and a large pinch of salt and toss until crisp-tender, about 3 minutes. Cool completely and refrigerate in a medium bowl or container with a lid. This can be done up to 1 day ahead.
For the Yellow Block:
Toss 1 pound thawed frozen corn with 1/2 cup crumbled Cojita cheese in a medium bowl or container with a lid and refrigerate. Thinly slice pickled pepperoncini to equal 1/4 cup; reserve separately for garnish. This can be done up to 1 day ahead.
For the Green Block:
Toss 1 bunch sliced scallions with 1 bunch chopped cilantro in a small bowl or lidded container and refrigerate. This can be done up to 1 day ahead. Reserve 2 ripe Hass avocados to be peeled and diced just before serving.
For the Purple Block:
Thinly slice one-quarter of a red cabbage and toss with 1/2 teaspoon salt. Thinly slice half of a small red onion; place in bowl of ice water. Let the cabbage and onions sit at room temperature for 30 minutes. Pour off any accumulated liquid from the cabbage and drain the onions. Refrigerate, separately, in their prep bowls or in containers with lids. This can be done up to 1 day ahead.
For the Black Block:
Toss one 14.5-ounce can black beans (rinsed and drained) with two 3.8-ounce cans sliced black olives (drained) in a medium bowl or container with a lid and refrigerate. This can be done up to 1 day ahead.
Make the Cheese Sauce:
Working in batches if necessary, put 8 cups milk and 8 ounces cream cheese in a blender; puree. Pour into a very large pot and heat over medium, stirring frequently until mixture begins to bubble. Have ready 2 pounds shredded Monterey Jack and 1 pound white American cheese, cut into small pieces. Add handfuls of both cheeses, stirring well after each addition, until melted and smooth. Once all the cheese has been added, simmer for a few minutes, then stir in 3 cloves finely grated garlic, 2 tablespoons white wine vinegar and 1 tablespoon salt. Let the cheese sauce cool slightly and thicken. Keep warm. (The cheese sauce can be made, cooled and refrigerated up to 1 day ahead and then reheated.)
On Game Day: Set It Up
Tape together two 7-foot lengths of parchment or wax paper to make one double-wide 7-foot sheet. Lay it, tape-side down, down the middle of a long table or countertop. You may also use multiple smaller sheets as pictured.
Time for Chips
Spread the chips out into a 1-foot-wide and 6-foot-long rectangle. Make sure you have enough — we recommend at least 5 large bags.
Start Assembling the Nachos
If making ahead and refrigerating the toppings in advance, let each bowl of ingredients sit at room temperature for at least 1 hour, or microwave briefly to just take the chill off. The green layer of scallions and cilantro is the exception: Keep refrigerated until using.
Ladle about three-quarters of the warm cheese sauce (about 8 cups) all over the chips; reserve the remaining sauce to serve on the side.
Make the Red Block
Starting at the left end of the rectangle, sprinkle the red-block ingredients to cover a 12-inch square and top with the sliced Fresno chiles.
Make the Orange Block
Next to the red block, sprinkle the room-temperature or slightly warmed chorizo mixture to cover another 12 inches.
Make the Yellow Block
Next to the orange block, follow up with the corn mixture and top with the reserved sliced pepperoncini.
Make the Green Block
Next sprinkle the chilled cilantro-green onion mixture and top with the 2 pitted, peeled and sliced avocados.
Make the Purple Block
Sprinkle the purple cabbage and red onion over the next 12 inches.
Finish with the Black Block
Finally, finish the last 12 inches with the black bean and olive mixture.
Dig In!
Encourage your guests to fill their plates with nachos and top them with extra cheese sauce, sour cream, hot sauce and salsa. Platefuls of nachos can be reheated in the microwave, toaster oven or conventional oven if desired.
