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Prep 15min
Total15min
Servings3
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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
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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.
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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.
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