| 5 | cups tortilla chips |
| 1 | can (15 oz) Progresso® black beans, drained, rinsed and mashed |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles, drained |
| 2 | teaspoons Old El Paso® taco seasoning mix (from 1-oz package) |
| 2 | plum (Roma) tomatoes, chopped |
| 2 | medium green onions, sliced (2 tablespoons) |
| 2 | cups finely shredded Colby-Monterey Jack cheese blend (8 oz) |
Serve with...
Frozen Strawberry Margaritas
Total Time:
10 min
| 1. | Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan. |
| 2. | In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil. |
| 3. | Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil. |
| Cook covered over medium-low heat. |
|
| To reduce the calories to 470 and the fat to 12 grams per serving, make these nachos with baked tortilla chips and reduced-fat Monterey Jack cheese. |
|
| Foil pans can bend or buckle when you lift them. Slide the pan onto a cutting board to give it more stability. |
Nutrition Information:
570 ( 260); 29g ( 13g, 1/2g); 55mg; 1180mg; 54g ( 12g, 3g); 25g 25%; 6%; 50%; 25% 3 1/2 ; 0 ; 0 ; 2 ; 2 3 1/2