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Ingredients:
1 bag (10 oz) plain, salted tortilla, chips
1 can (11 oz) condensed nacho-flavored ch, eese sou
3/4 cup bottled hot, thick, chunky salsa
3 scallions, thinly sliced
1/3 cup sliced black olives
Instructions:
1. Spread tortilla chips over large platter. In medium saucepan,
combine undiluted soup, salsa and 3 Tbs. water. Heat over low heat to
simmering, stirring occasionally. Simmer 1 minute.
2 Pour soup mixture over chips; sprinkle with scallions and olives.
Makes 8 servings.
Per serving: 235 calories, 5 g protein, 26 g carbohydrate, 14 g fat,
9 mg cholesterol, 525 mg sodium.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love Craig Clairborne
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Cheesy Nachos Recipe brought to you by Mexican Recipes To-Go
