Skip to Content
Menu

Quick Dinner Nachos

  • Save Recipe
  • Prep 15 min
  • Total 15 min
  • Servings 3
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Bring the fabulous flavors of Mexico to your dinner table with these easy nachos that's filled with bean mixture - ready in 15 minutes.
Updated Nov 25, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 (15.5-oz.) can pinto beans, drained
  • 8 oz. Mexican pasteurized prepared cheese product with jalapeño peppers, cubed (2 cups)
  • 6 cups tortilla chips
  • 1/4 cup sliced ripe olives
  • 3/4 cup chopped seeded tomato
  • 1/3 cup sour cream
  • 1/4 cup chopped fresh cilantro

Steps

  • 1
    In medium saucepan, combine beans and cheese; cook over medium heat until cheese is melted, stirring frequently.
  • 2
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Black beans can be used in place of pinto beans.
  • tip 2
    For Quick Beef Nachos or Quick Chicken Nachos, add 1 cup of crumbled cooked ground beef or shredded cooked chicken to these nachos.
  • tip 3
    Kids love these cheesy nachos. Spoon the bean and cheese mixture over chips and let the kids pile on their favorite toppings.

Nutrition

990 Calories, 53g Total Fat, 27g Protein, 102g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
990
Calories from Fat
480
Total Fat
53g
82%
Saturated Fat
19g
95%
Cholesterol
55mg
18%
Sodium
1920mg
80%
Total Carbohydrate
102g
34%
Dietary Fiber
13g
52%
Sugars
12g
Protein
27g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
70%
70%
Iron
20%
20%
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.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">