| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
Nachos, Southwest |
6 |
Servings |
INGREDIENTS
| 1 |
|
Campbell's condensed Cheddar |
|
|
cheese soup 10 3/4 oz |
| 1/2 |
c |
Salsa |
| 1 |
|
Tortilla chips, 10 oz |
|
|
Chopped tomato |
|
|
Sliced green onions |
| 2 |
|
Early California sliced |
|
|
pitted ripe olives |
|
|
drained |
INSTRUCTIONS
In 1 1/2 quart saucepan, combine soup and salsa. Over low heat, heat
through, stirring often. Serve over tortilla chips. Top with tomato,
onions and olives. Serves 6. TIP: If desired, warm chips in microwave.
Divide tortilla chips between 2 microwave-safe plates. Microwave 1
plate at a time, uncovered, 1 1/2 minutes. From Tuscon area
newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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