| 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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