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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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After ordering nachos in a couple of restaurants, I figured they would be a snap to make at home, related Donna McFarland of Eugene, Oregon. This version, which calls for leftover roast, is also good with bell peppers added. Ingredients:
7 cups tortilla or nacho chips |
1 cup shredded cooked beef |
2 cups (8 ounces) shredded cheddar cheese |
2 medium plum tomatoes, diced |
1 can (2-1/4 ounces) sliced ripe olives, drained |
4 green onions, chopped |
salsa, sour cream and guacamole, optional |
Directions:
1. Arrange chips in an ungreased broiler-safe platter or 15-in. x 10 in. x 1-in. baking pan. Top with beef, cheese, tomatoes, olives and onions.
2. Broil 6 in. from the heat for 3-5 minutes or until cheese is melted. Serve with salsa, sour cream and guacamole if desired. Yield: 6-8 servings.
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