Bring the fabulous flavors of Mexico to your dinner table with these easy nachos that's filled with bean mixture - ready in 15 minutes.
(15.5-oz.) can pinto beans, drained
oz. Mexican pasteurized prepared cheese product with jalapeño peppers, cubed (2 cups)
cups tortilla chips
cup sliced ripe olives
cup chopped seeded tomato
cup sour cream
cup chopped fresh cilantro
In medium saucepan, combine beans and cheese; cook over medium heat until cheese is melted, stirring frequently.
Place 2 cups chips on each individual serving plate. Spoon about 2/3 cup bean mixture over chips. Top each with olives, tomato, sour cream and cilantro. Serve immediately.
Black beans can be used in place of pinto beans.
For Quick Beef Nachos or Quick Chicken Nachos, add 1 cup of crumbled cooked ground beef or shredded cooked chicken to these nachos.
Kids love these cheesy nachos. Spoon the bean and cheese mixture over chips and let the kids pile on their favorite toppings.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:5 1/2 Starch; 1 1/2 Fruit; 7 Other Carbohydrate; 8 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.