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Mexican food is popular for potluck gatherings here in South Texas, and this dish always brings "oohs" and "aahs". It's usually served as an appetizer, but is hearty enough for a main course along with a salad and Spanish rice. —Connie Bolton, San Antonio, Texas
Originally published as Super Nacho Appetizer in Country February/March 1990, p49
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Mar. 30, 2010 by kamsews
We served this at our Super Bowl party. Everyone loved it. Once the ingredients are gathered it's easy to put together.
Reviewed on Feb. 04, 2010 by badkitty
This is so good! I like it better than my dip recipe I always use.I used black olives instead of the green and added cilantro, green onions and nacho sliced pickled jalapenos to the top. I would definitely make this again.Great recipe-I love the chorizo!
Reviewed on Oct. 24, 2009 by tkarinas
It looks and tastes absolutely delicious. My family loved it and I would definitely make it again.
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