Recipe and Photo by: Better Homes and Gardens
Any get-together becomes a party when you serve these festive, cheese-and-veggie-topped nachos. Crown them with salsa, sour cream and/or guacamole.
ounces tortilla chips (about 10 cups)
shredded cheddar cheese (8 ounces)
Monterey Jack cheese (8 ounces)
chopped seeded tomato
4 ounce can diced green chile peppers, drained
2 1/4 ounce can sliced pitted ripe olives, drained
15 ounce can black beans, rinsed and drained
Purchased salsa (optional)
Dairy sour cream (optional)
Purchased guacamole (optional)
1. Preheat oven to 400 degrees F. Divide tortilla chips between two 12-inch round pizza pans. Top chips with half of the cheddar cheese, half of the Monterey Jack cheese, the green onions, tomato, and chile peppers. Sprinkle with remaining cheeses, the olives, and black beans.
2. Bake, one pan at a time, for 5 to 7 minutes or until cheese melts. Serve immediately. If desired, serve with salsa, sour cream, and/or guacamole. Makes 8 to 10 servings.
nutritional info per serving
K:63249v0:148131 Copyright - © [1994-2013] Meredith Corporation