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Nachos for a Crowd

Gooseberry Patch
Yield Serves 6 to 8
These nachos are so easy to make–it's all about the art of layering the toppings. Your family and friends will have these finished off way before the main course.


  • 1 13 1/2 oz. bag round tortilla chips
  • 1 15-oz. can homestyle chili
  • 1 8-oz. pkg. shredded Mexican-blend cheese
  • 1/2 cup 1/2 c. queso sauce
  • 1 10-oz. pkg. shredded lettuce
  • 1 onion, diced
  • 1 green pepper, chopped
  • 1/2 cup 1/2 c. jalapeño pepper, sliced
  • Optional: 1/2 c. sliced black olives, 4-oz. can diced green chiles
  • Garnish: 1/2 c. sour cream, 1 tomato, diced, 2 T. dried chives

How to Make It

  1. Arrange chips on a large microwave-safe plate; set aside. Heat chili in a microwave-safe bowl on high setting for one minute; stir. Microwave for another minute; set aside. Sprinkle tortilla chips with cheese; microwave on high setting for 30 seconds. Spoon chili and queso sauce over cheese; sprinkle with lettuce, onion and peppers. Top with black olives and green chiles, if desired. Add a dollop of sour cream; sprinkle with tomato and chives.

101 Christmas Recipes Cookbook