HANDS-ON TIME 15 minutes
BAKE 20 minutes at 350°F
Makes 8 servings (1 cup each).
Ingredients
- 5 cups bite-size tortilla chips (6 oz.)
MEAT - 1 15-oz. can BEANS, rinsed and drained
- 1 cup chunky salsa
- 2 to 3 cups shredded CHEESE (8 to 12 oz.)
- TOPPINGS
Directions
- Preheat oven to 350°F. Spread half of the chips in a 13×9-inch
baking pan. In a bowl combine MEAT, BEANS, and the salsa.
Spoon half of the meat mixture over chips. Sprinkle with half of
the CHEESE. - Bake about 10 minutes or until cheese is melted. Top with the
remaining chips, meat mixture, and cheese. Bake about 10 minutes
more or until cheese is melted. Top with desired TOPPINGS.
NOTE For restaurant-style loaded nachos, omit shredded cheese.
Fully assemble the nachos and bake about 15 minutes. Spoon
warmed purchased queso dip or Chile con Queso (see recipe)
over baked nachos.
MIX & MATCH INGREDIENTS
MEAT (Pick 1)
■ 12 oz. ground beef, browned and drained
■ 2 cups shredded cooked beef
■ 2 cups chopped cooked chicken breast
■ 2 cups shredded cooked pork
BEANS (Pick 1)
■ Black beans
■ Pinto beans
■ Small red beans
■ White beans (Great Northern or cannellini)
CHEESE (Pick 1)
■ Cheddar cheese
■ Colby and Monterey Jack cheese
■ Mexican-style four-cheese blend
■ Monterey Jack cheese with jalapeños
TOPPINGS (Pick 1 or more)
■ Chunky salsa
■ Guacamole (p. 387)
■ Pickled jalapeño chile peppers
■ Sliced green onions
■ Sliced pitted ripe olives
■ Chopped fresh cilantro
■ Sour cream
