Deluxe Nachos Recipe

3.5 2 5
Deluxe Nachos Recipe
Deluxe Nachos Recipe photo by Taste of Home
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Deluxe Nachos Recipe

Read Reviews
3.5 2 5
Publisher Photo
Packed with fresh-veggie goodness and topped with sour cream, Jennifer Parham’s thrifty, delicious nachos delight family and friends in Browns Summit, North Carolina.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
  • 1 cup salsa
  • 2 packages (10 ounces each) tortilla chips
  • 2 to 4 plum tomatoes, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 4 to 6 green onions, sliced
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 cup (8 ounces) sour cream

Directions

In a small saucepan, combine soup and salsa; heat through. Arrange tortilla chips on two serving platters; top with soup mixture. Sprinkle with the tomatoes, peppers, onions and olives. Top with sour cream. Serve immediately. Yield: 8 servings.
Originally published as Deluxe Nachos in Simple & Delicious March/April 2007, p51

Nutritional Facts

1 each: 296 calories, 16g fat (6g saturated fat), 25mg cholesterol, 657mg sodium, 33g carbohydrate (4g sugars, 4g fiber), 5g protein.

  • 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
  • 1 cup salsa
  • 2 packages (10 ounces each) tortilla chips
  • 2 to 4 plum tomatoes, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 4 to 6 green onions, sliced
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 cup (8 ounces) sour cream
  1. In a small saucepan, combine soup and salsa; heat through. Arrange tortilla chips on two serving platters; top with soup mixture. Sprinkle with the tomatoes, peppers, onions and olives. Top with sour cream. Serve immediately. Yield: 8 servings.
Originally published as Deluxe Nachos in Simple & Delicious March/April 2007, p51

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MY REVIEW
ewamic User ID: 5110871 75755
Reviewed Apr. 25, 2012

"It was a hit at my superbowl party!!"

MY REVIEW
lhcoffel User ID: 4065131 142259
Reviewed Apr. 30, 2009

"Green, Yellow or Red Peppers...to freeze these easily, just wash, cut into pieces, (sized to your preference) layer on a cookie sheet and freeze for 24 hours. Remove from cookie sheets and place into sealable bags. So easy to remove what you need for cooking as the pepper pieces are not frozen together and loose in the bags. I have been doing these for many years and continue todo this with our yearly pepper harvest. Linda Coffel, Bremen, Indiana"

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