| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Mexican | Snacks | 8 | Servings |
INGREDIENTS
| 8 | oz | Tortilla chips |
| 3/4 | c | Old El Paso Thick 'n Chunky Salsa |
| 1 | cn | Black Beans (15 oz); Drained and rinsed |
| 3 | Frozen Charbroiled mesquite Chicken breast patties; Thawed and chopped | |
| 1 | Tomato; Chopped | |
| 8 | oz | Mexican cheese blend; Finely shredded |
INSTRUCTIONS
1. Heat oven to 400F. Line 15x10x1-inch baking pan with foil. Spread half of the tortilla chips evenly in foil lined pan. 2. In medium bowl, combine salsa and beans; mix well. Spoon half of bean mixture over chips; top with half each of chicken, tomato and cheese. Repeat layers. 3. Bake for 12-14 minutes or until cheese is melted. NOTES : INGREDIENT SUBSTITUTION: Use leftover grilled chicken breast, steak or pork in these nachos in place of the frozen charbroiled chicken breast patties. MAKE IT SPECIAL: For nachos supreme, garnish them with chopped avocado, sour cream, and sliced jalapeno chiles. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898 <Rodeo46898@aol.com> on Jan 20, 1998
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