PARTY NACHOS

Preparation Time:  5 Minutes                                  

Cooking Time:  10 Minutes

Make Ahead:  You can get a 24 hour jump start
on making these Nachos by mixing the
salsa and sour cream, covering
and refrigerate.

Serves 6

These Nachos go with just about anything

SHOPPING LIST

Tortilla Chips, Black Olives, Bean Dip, Salsa, Tomato, Guacamole Dip, Green
Onions, Sour Cream, Cheddar Cheese, Seasoned Salt

INGREDIENTS

1 package of tortilla chips
1 can jalapeno bean dip (8 ounces)
1 cup sour cream
1/2 cup medium salsa
1 can guacamole dip (8 ounces)
1 cup shredded cheddar cheese
1 large chopped tomato
2 tablespoons chopped black olives
4 green onions chopped
seasoned salt

  1. Preheat oven to 350 degrees and arrange a single layer of tortilla chips on the bottom and up the sides of a 9 inch pie pan
  2. Spread been dip evenly over the chips and bake for 10 minutes
  3. Mix sour cream and salsa in a small bowl and spoon over the bean dip.  Spread the guacamole dip over the sour cream mixture and sprinkle with seasoned salt.
  4. Sprinkle layers of cheddar cheese, tomatos, olives and green onions over the top.  (If you have any totilla chips left over you can serve them on the side in a basket or bowl.)

VARIATIONS

You can substitute 1 can of pureed black beans and 1 teaspoon chopped cilantro for the jalapeno bean dip.

EXPRESS COOKING

For a really quick cold appetizer you can prepare this dip in layers and serve the tortilla chips on the side.  You can also save even more time by using canned black olives that are already pitted and chopped.

MONEY SAVING TIPS

You can slow down the process of the guacamole turning brown by covering the surface with plastic wrap and storing it in an airtight container.

         

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