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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Packed with fresh-veggie goodness and topped with sour cream, Jennifer Parhamâs thrifty, delicious nachos delight family and friends in Browns Summit, North Carolina. Ingredients:
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted |
1 cup salsa |
2 packages (10 ounces each) tortilla chips |
2 to 4 plum tomatoes, chopped |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
4 to 6 green onions, sliced |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
1 cup (8 ounces) sour cream |
Directions:
1. In a small saucepan, combine soup and salsa; heat through. Arrange tortilla chips on two serving platters; top with soup mixture. Sprinkle with the tomatoes, peppers, onions and olives. Top with sour cream. Serve immediately. Yield: 8 servings.
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