Baked Bean Nachos
My love of nachos is supreme, but I'm not a fan of adding meat. Using memories of a nacho dish sold at my high school, I updated and improved upon it, coming up with this special recipe.
My love of nachos is supreme, but I'm not a fan of adding meat. Using memories of a nacho dish sold at my high school, I updated and improved upon it, coming up with this special recipe.
- Carbohydrate 3.03859375 g
- Cholesterol 2.803125 mg
- Fat 1.1600390625 g
- Fiber 0.80390625 g
- Protein 0.8190234375 g
- Saturated Fat 0.63369765625 g
- Serving Size 1 1 Serving (59g)
- Sodium 285.14375 mg
- Sugar 2.2346875 g
- Trans Fat 0.15426953125 g
- Calories 23 calories
Step-by-step
- In a small pot, pour in the can of baked beans, stir a little to heat it up.
- Add the tomato sauce and sour cream, stir until color is even and no sour cream flakes can be seen.
- Keep stirring until it is almost boiling or a little bubbling.
- Turn off heat to cool a little.
- Arrange some corn chips on 2 plates, whatever u desire.
- Scoop the bean mixture onto the chips, distributing evenly on the 2 plates.
- Sprinkle the grated mozerella on top and pop the plate(s) into microwave for 1 minute for cheese to melt.
- Serve quickly! ^^ Enjoy~ yum yumm~ :)
As a busy mom of three, I'm always looking for quick and easy recipes that my whole family will enjoy. These Baked Bean Nachos are a lifesaver! They're so simple to make, and they're always a hit with my kids.
The best part about these nachos is that they're so versatile. You can use any type of beans you like, and you can add any toppings you want. I like to use baked beans, because they're already seasoned and they have a nice smoky flavor. But you could also use black beans, pinto beans, or kidney beans. And for toppings, you can add anything you like. I like to use shredded cheese, sour cream, and salsa. But you could also add guacamole, jalapeños, or anything else you like.
