Oops, sounds like you broke the cardinal rule: don't overcrowd your nachos. Be sure that you are working with a single layer of chips, and don't be stingy with the toppings. The perfect ratio in my book is composed of equal parts chips, cheese, and meat/beans by weight. If you have a large crowd to serve, build the nachos in layers. This is a bit more time consuming - you'll need to remove the nachos from the oven every 3-5 minutes to keep adding more layers - but the results will be well worth it. Also, be sure to serve creamy dips like sour cream and guacamole, plus salsas or hot sauce on the side. If you end up with any naked chips (gasp!), these powerhouses will solve the problem for you.