A few things are holding the nacho reality back, however. Per our request, the burrito assembly line workers loaded the bottom of the bowl with a bag of tortilla chips instead of rice, then piled on black beans, steak, salsa, sour cream, guacamole, and cheese. They charged us for a steak burrito bowl plus a side of chips and guac, which, in Manhattan, added up to almost $13 (before tax) -- easily way too much for nachos. Additionally, the portion was almost too large to be contained in a to-go bowl, and weren't layered as you'd like nachos to be. Not to mention, seeing how Chipotle only offers cold, shredded cheese, and not the melted kind or the cheese-gun you'd see at Taco Bell, something would need to change on the cheese front.
They were, by all accounts, stupidly delicious. But they could be better.
We're not going to pretend we know the logistics required to change food assembly lines for 1,900 locations across the country, but Chipotle might be able to make a nachos bowl work as a legitimate offering -- and probably sell a zillion of them -- by making a few key adjustments.