Double Cheese and Bean Nachos

It's hard to resist a platter of crunchy, gooey nachos, especially this jalapeño-studded version loaded with cheese. By Betty Crocker Kitchens
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10 Minutes Prep
25 Minutes Total
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8 Servings

Ingredient List
  • Small check mark in a circle icon 4 cups small round corn tortilla chips
  • Small check mark in a circle icon 1 cup Old El Paso™ refried beans (from 16-oz can)
  • Small check mark in a circle icon 1/2 cup Old El Paso™ Thick 'n Chunky salsa
  • Small check mark in a circle icon 2 tablespoons Old El Paso™ pickled jalapeño slices, drained, chopped (from 12-oz jar)
  • Small check mark in a circle icon 1/2 cup chopped green onions (8 medium)
  • Small check mark in a circle icon 2 cups shredded Mexican cheese blend (8 oz)
  1. Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan.
  2. In small bowl, mix refried beans and salsa. Drop about half of mixture by small spoonfuls over chips. Top with half each of jalapeño slices, onions and cheese. Repeat layers ending with cheese.
  3. Bake 10 to 12 minutes or until cheese is melted. Serve immediately.
Expert Tips
  • Layer the nachos on a microwavable plate; microwave on Medium for 2 to 4 minutes or until the cheese is melted. Fresh chopped jalapeño chilies can be substituted if you like.
Calories210(Calories from Fat110),Total Fat12g(Saturated Fat6g,Trans Fat0g),Cholesterol30mgSodium500mgTotal Carbohydrate16g(Dietary Fiber2g Sugars1g),Protein9g;% Daily Value*:Vitamin A10%;Vitamin C2%;Calcium20%;Iron6%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000 calorie diet.