House Nachos

This recipe came from eating some wonderful nachos in a restaurant in Dallas, TX years ago. I tried to copy them. These are a big hit and you can keep the ingredients on hand for a quick snack or meal. My daughter always wanted me to make these when someone spent the night.

Ingredients:

• 1 (5 oz.) can cooked chicken or turkey (mixing the broth into it)
• 1 (5 oz.) can Fritos Bean dip or use regular refried beans and add some cumin and/or chili powder
• 1 (15 oz.) block of Colby or cheddar-Monterrey jack cheese
• 1 bag round flat corn chips - Tostitos type
• Toppings like sliced jalapenos, salsa, sour cream (use a "real" brand), or guacamole

Directions:

On a cookie sheet, place round flat corn chips - as many as will fit on without overlapping. Take each chip and spread a thin layer of bean dip over the top of each chip. Mix broth into the chicken/turkey really well and then place approximately 1/2 teaspoon of chicken on top of the bean dip. Slice the cheese into 1/4 inch slices down either edge and then cut those slices so that they are approximately a square and place over the chicken on each nacho chip.

Preheat your oven broiler and then place the cookie sheet approximately 4 inches from the broiler element. Broil only long enough to melt the cheese. Remove cookie sheet from the oven and serve with jalapeno slices, salsa, sour cream, and/or guacamole - to each his own.

When I originally started making these, Old El Paso had refried beans with sausage. It made great bean dip all by itself, but I would use it on these nachos. I can't find that any more, but I suppose you could cook some sausage and mix it into the refried beans and use that instead. That, however, takes pre-planning, which is not usually the situation when I make these. The original Restaurant nachos had some shredded beef on them as one of the layers. I don't bother, but you could do that if you had some left over roast.

By LynnT from Conway, AR