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
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.