Makes 6 servings (1/6 nachos each)
Time: 20 min.
Cooking Time: 5 min.
1 - can (10-ounces) Diced Tomatoes and
Green Chilies, drained, liquid reserved
1 - can (16-ounces) Traditional
1 - bag (6-ounces) corn tortilla chips
1 - cup shredded
Jack cheese blend
1/4 - cup sliced
1 - can (2.25-ounce) sliced ripe
Sour cream, (optional)
Preheat oven to 400°F. Reserve
1/2 cup drained tomatoes and set aside.
Blend remaining drained tomatoes and
reserved liquid with beans in small bowl. Arrange chips in large shallow baking
Dollop with bean-tomato mixture and
sprinkle with cheese. Bake 5 minutes or until cheese melts.
Top with reserved tomatoes, green
onion and olives. Garnish with sour cream and guacamole,
if desired. Serve immediately.