Recipe > Kitchen Sink Nachos

Kitchen Sink Nachos

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Servings: 8

You’ll go loco for these Kitchen Sink Nachos. Spread a little Tex-Mex magic by using a handful of canned foods, like black beans, corn, jalapenos and sliced olives. Canned foods mean less prep time, so you’ll have this delicious crunchy snack on the table before you can say, “Ole!”

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INGREDIENTS

  • 4 cups salted tortilla chips
  • 1 (16-ounce) can refried beans
  • 1 (15-ounce) can black or red kidney beans, drained and rinsed
  • 1 (8.75-ounce) can corn, drained
  • 1 cup shredded Cheddar or Monterey jack cheese
  • 1/2 cup pico de gallo
  • 1/2 cup guacamole
  • 1 (7.75-ounce) can sliced jalapeños, drained
  • 1 (3.8-ounce) can sliced olives. drained
  • 1/4 cup sour cream

PREPARATION

Arrange half of tortillas chips on large serving platter; top with half of refried beans, black beans, corn, cheese and pico de gallo. Repeat with these ingredients. *

Top with guacamole, jalapeños, olives and sour cream.

* To serve warm, preheat oven to 425°F. Arrange mixture on large cookie sheet. Heat 10 minutes or until cheese is melted. Top with remaining ingredients as above.

NUTRITION PER SERVING

Calories 800; Total Fat 37 g (Sat 8 g, Trans 0 g); Cholesterol 20 mg; Sodium 1760 mg; Total Carbohydrates 101 g; Dietary Fiber 14 g; Sugars 5 g; Protein 20 g, Vitamin A 749 IU; Vitamin C 11 mg; Calcium 348 mg; Iron 5.03 mg; Vitamin D 5.13 IU; Folate 43.95 mcg
% Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 35%; Iron 30%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
**Nutrition analysis calculated with generic ingredients; Nutritional analysis calculated using 4 oz. of tortilla chips, black beans not drained or rinsed and jalapenos not drained.