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December 16, 2011

On The 9th Day of Christmas ~ Baked Nacho Platter

Who wants to cook on a Friday night?!  Go for the Nachos.  Cheese, avocado, black beans, add some lean ground beef and call this dinner.


Ready in 20 minutes
Servings: 8 to 10 appetizer servings

  • 2 bags tortilla chips 
  • 1 can (16 oz.) refried black beans
  • 1 (4 oz.) can diced green chilies
  • 1 (2.25 oz.) can sliced ripe olives, drained
  • 2 cups (about 8 oz.) shredded jalapeño pepper jack cheese
  • 1/4 cup sliced green onions, white and green tops
  • Guacamole and sour cream


Scatter 5 cups tortilla chips on a 10- by- 15-in. rimmed baking sheet or ovenproof platter. In a 2- to 3-qt. pot, heat beans over medium-high heat ovenproof platter. In a 2- to 3-qt. pot, heat beans over medium-high heat, stirring to separate.

Spoon 1/2 the beans over the chips, then sprinkle 1/2 of the green chilies and olives over the beans. Top with 1 cup of the cheese. Repeat to make one more layer using remaining chips, beans, chilies, olives, and cheese.
Bake in a 350° oven until cheese is melted, about 10 minutes. Immediately sprinkle sliced green onions over top. Garnish with guacamole and sour cream, if desired. Serve from baking sheet; pull apart to eat.

Baked Nacho Platter
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