Bases Loaded Nachos Recipes

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BASES LOADED NACHOS



Bases Loaded Nachos image

These are always a big hit. These crisp bites are great to munch, offering popular southwest flavor.-Cathy Runyon, Allendale, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1 cup refried beans, warmed
3 cups tortilla chips
1 cup shredded lettuce
1 cup (4 ounces) finely shredded cheddar cheese
1 large tomato, chopped
1 can (3.8 ounces) sliced ripe olives, drained
1/4 cup sour cream

Steps:

  • Spread refried beans over tortilla chips, about 1 teaspoon on each. Place on a serving platter. Sprinkle with the lettuce, cheese, tomato and olives. Top with a dollop of sour cream.

Nutrition Facts : Calories 163 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 344mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

LOADED NACHOS



Loaded Nachos image

Probably the greatest nachos ever assembled. Perfect for football. Serve as a giant help-yourself platter or portion onto plates.

Provided by Brian Genest

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 1h

Yield 20

Number Of Ingredients 12

cooking spray
1 (18 ounce) package tortilla chips
1 ½ pounds cooked, Mexican-seasoned ground beef
1 (15 ounce) can black beans, drained
3 medium jalapeno peppers, thinly sliced
3 cups pico de gallo
1 (16 ounce) package shredded medium Cheddar cheese
3 cups queso blanco dip, warmed
¼ head iceberg lettuce, shredded
1 cup sour cream
1 tablespoon water, or as needed
2 stalks scallions, chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
  • Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
  • Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
  • Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

Nutrition Facts : Calories 508.9 calories, Carbohydrate 26.9 g, Cholesterol 97.3 mg, Fat 33.8 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 16.2 g, Sodium 1121.1 mg, Sugar 3.1 g

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