| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheese, Appetizers | 1 | Servings | |
INGREDIENTS
| 1 | Bag (10 oz) plain, salted tortilla chips | |
| 1 | cn | (11 oz) condensed nacho-flavored cheese soup |
| 3/4 | c | Bottled hot, thick, chunky salsa |
| 3 | Scallions, thinly sliced | |
| 1/3 | c | Sliced black olives |
INSTRUCTIONS
1. Spread tortilla chips over large platter. In medium saucepan, combine undiluted soup, salsa and 3 Tbs. water. Heat over low heat to simmering, stirring occasionally. Simmer 1 minute. 2 Pour soup mixture over chips; sprinkle with scallions and olives. Makes 8 servings. Per serving: 235 calories, 5 g protein, 26 g carbohydrate, 14 g fat, 9 mg cholesterol, 525 mg sodium. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life begins with Jesus”