Quick Dinner Nachos

Bring the fabulous flavors of Mexico to your dinner table with this quick and easy nacho that's filled with bean mixture.

(1)
1 reviews.
Save and Share
  • prep time 15 min
  • total time 15 min
  • ingredients 7
  • servings 3
 

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
990
(
Calories from Fat
480),
% Daily Value
Total Fat
53g
53%
(Saturated Fat
19g,
19%
),
Cholesterol
55mg
55%;
Sodium
1920mg
1920%;
Total Carbohydrate
102g
102%
(Dietary Fiber
13g
13%
  Sugars
12g
12%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
10%;
Calcium
70%;
Iron
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.