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Trick-or-Treat Nachos

 Trick-or-Treat Nachos
Here’s a great snack that will fill the kids' bellies before they head out to collect candy. To maintain the shape of the cutouts, spread the bean mixture with a butter knife or thin spatula. You can use any shape of cookie cutter that you have on hand.—Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 25 min.


  • 20 corn tortillas (6 inches)
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 cup refried beans
  • 3 tablespoons salsa
  • 1/2 teaspoon ground cumin
  • 1/4 cup minced fresh cilantro
  • 1-1/4 cups shredded cheddar cheese
  • Pimiento-stuffed olives, sliced ripe olives, green pepper strips and green onions


  • Using 3-in. Halloween-shaped cookie cutters, cut out one shape from
  • each tortilla. Place on baking sheets coated with cooking spray.
  • Spritz cutouts with cooking spray. Bake at 350° for 8-10 minutes
  • or until crisp.
  • Meanwhile, in a small saucepan, saute garlic in oil for 1 minute.
  • Stir in the beans, salsa and cumin; cook for 5 minutes or until
  • heated through.
  • Stir in cilantro. Spread 1 tablespoonful bean mixture on each cutout;
  • top each with 1 tablespoon cheese. Bake for 3 minutes or cheese is
  • melted. Using the olives, green pepper and onions, add faces. Yield:
  • 20 nachos.

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Trick-or-Treat Nachos (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.