Nachos Loaded With Meatballs features two crowd-pleasers packed as one hearty snack.

There’s an interplay of textures, flavors and colors in these loaded nachos. The pico de gallo and guacamole can be prepared ahead of time and kept refrigerated for up to two days. Remember to bring them to room temperature before assembling the nachos.

For the pico de gallo

2 small tomatoes, cored and diced ½ jalapeno, stemmed, seeded and finely chopped ½ small white onion, diced cup fresh cilantro, finely chopped Zest and freshly squeezed juice of 1 lime Salt and freshly ground black pepper, to taste

For the guacamole

1 small jalapeno, stemmed, seeded and finely chopped 1 small tomato, diced ½ red onion, finely chopped ¼ cup freshly squeezed lime juice 3 tablespoons cilantro, finely chopped 3 avocados, peeled, pitted and cubed Salt and freshly ground black pepper

For the queso

1½ cups Oaxaca cheese, shredded 1½ cups sharp cheddar cheese, shredded 1¼ cups half-and-half 2 pickled jalapenos, finely chopped Salt and freshly ground pepper

For the black beans

2 (15-ounce) cans black beans, rinsed and drained ½ teaspoon ground cumin 2 pickled jalapeno slices, minced ¼ cup freshly squeezed lime juice Salt and freshly ground black pepper

For the nachos

1 (13-ounce) bag corn tortilla chips, divided 1 cup fresh cilantro, chopped 4 radishes, thinly sliced Pickled jalapeno slices, for garnish ½ cup sour cream, optional

Make the pico: In a medium bowl, combine tomatoes, jalapeno, onion, cilantro and lime juice. Season with salt and pepper, cover with plastic wrap and refrigerate until ready to use. It makes about 2 cups. Bring to room temperature when it’s time to make the nachos.

Make the guacamole: In a medium bowl, lightly smash the jalapeno, tomato and red onion. Add lime juice, cilantro and avocados, and combine. Season with salt and pepper, and mix again. Cover with plastic wrap and keep refrigerated until ready to use. It makes about 2½ cups. Bring to room temperature before using.

Make the queso: In a saucepan, over medium-low heat, add Oaxaca and cheddar cheeses and half-andhalf. Allow the cheeses to melt, stirring frequently. If the mixture seems too thick, add a bit more half-and-half. After the cheeses melt, add the jalapeno and season with salt and pepper. Keep warm.

Make the black beans: In a small saucepan over medium-low heat, add the rinsed black beans. Add cumin, jalapeno slices and lime juice. Lightly mash them with a potato masher. Stir occasionally until warmed through. Season with salt and pepper.

Assemble the nachos: On a platter, layer half of the tortilla chips. Top with half of the beans and half of the queso. Top with the remaining chips, beans and queso. Finally, top with guacamole, pico, cilantro, radishes, pickled jalapeno slices and sour cream, if using.

Makes 6 to 8 servings.

— Adapted from “Munchies Guide to Dinner,” by Editors of Munchies (Ten Speed Press; October 2019)