| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
To, Post |
12 |
Servings |
INGREDIENTS
| 6 |
|
Flour tortillas; (7 inch) |
| 15 |
oz |
Black beans (1 can); drained and rinsed |
| 4 |
|
Green onions with tops; thinly sliced |
| 3 |
tb |
Salsa |
| 2 |
c |
Mexican-style cheese; divided, shredded |
| 1/2 |
c |
Tomato; chopped |
|
|
Sour cream; (optional) |
|
|
Guacamole; (optional) |
INSTRUCTIONS
Preheat oven to 400°F. Using pizza cutter, cut each tortilla into 6 wedges.
Starting at outside edge of 15" round baking stone, arrange tortilla wedges
in circle with sides slightly overlapping and points toward centre. Repeat
with remaining tortilla wedges to form additional overlapping rows of
chips. (Entire surface of stone will be covered with chips.) Bake 8 - 10
minutes or until chips are lightly browned and crisp; remove from oven. In
1 quart batter bowl, combine beans, green onions and salsa; mix gently.
Sprinkle 1 cup of the cheese evenly over tortilla chips on Stone; top with
mean mixture and the remaining 1 cup cheese. Bake 3 minutes or just until
cheese is melted; remove from oven. Chop tomato with food chopper; sprinkle
over nachos. Serve warm with sour cream, guacamole and additional salsa, if
desired.
Yield: 12 servings
Typed and Busted by Carriej999@AOL.com 5/98
Recipe by: Pampered Chef
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 8,
1998
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