Fiesta nachos

Yield: 12 Servings

Measure Ingredient
6 \N Flour tortillas; (7 inch)
15 ounces Black beans (1 can); drained and rinsed
4 \N Green onions with tops; thinly sliced
3 tablespoons Salsa
2 cups Mexican-style cheese; divided, shredded
½ cup Tomato; chopped
\N \N Sour cream; (optional)
\N \N Guacamole; (optional)

Preheat oven to 400øF. Using pizza cutter, cut each tortilla into 6 wedges.

Starting at outside edge of 15" round baking stone, arrange tortilla wedges in circle with sides slightly overlapping and points toward centre. Repeat with remaining tortilla wedges to form additional overlapping rows of chips. (Entire surface of stone will be covered with chips.) Bake 8 - 10 minutes or until chips are lightly browned and crisp; remove from oven. In 1 quart batter bowl, combine beans, green onions and salsa; mix gently.

Sprinkle 1 cup of the cheese evenly over tortilla chips on Stone; top with mean mixture and the remaining 1 cup cheese. Bake 3 minutes or just until cheese is melted; remove from oven. Chop tomato with food chopper; sprinkle over nachos. Serve warm with sour cream, guacamole and additional salsa, if desired.

Yield: 12 servings

Typed and Busted by Carriej999@... 5/98 Recipe by: Pampered Chef

Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 8, 1998

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