Worlds worst cook here. Start with the basic when replying...don't assume anything!

A basic nachos recipe for nachos with hamburger and re-fried beans.

The few times I try to make any variation of this recipe, a layer of chips, meat, re-fried beans, putting it in the oven, the tortilla chips come out soggy.

Or should the chips go on top of the meat and beans????? Then add the cheese?

And what type of cheese melts the best for this recipe?

Is there a way to keep the tortilla chips crisp?

 

As for good melting cheeses I've made nachos with: monterey jack, gruyere, provolone, gouda, havarti (but that was a bit wierd), and of course a huge selection of cheddars. When the fridge is almost empty and I have the munchies I'll resort to American or Velveeta. Cheddar is the old standby but if you look you'll find a huge selection just among cheddars.

For crispiness I find it helps if you broil your nachos. That keeps the nachos on the bottom cooler while the intense heat from above quickly melts the cheese. You don't want to put wet things like beans on top of the nachos then bake. It just gives time for the liquid to soak into the chips and make them soggy. You can also use the cheese as a waterproof layer to help protect the chips below. But in the end nothing is perfect. The chips will eventually get soggy. The biggest help I've found is a quick hit with high heat from a broiler as time is really the enemy. The longer they sit the more the chips loose their crunch.