Preheat oven to 400F. Using pizza cutter, cut each tortilla into 6 wedges. Starting at outside edge of 15" round baking stone, arrange tortilla wedges in circle with sides slightly overlapping and points toward centre. Repeat with remaining tortilla wedges to form additional overlapping rows of chips. (Entire surface of stone will be covered with chips.) Bake 8 - 10 minutes or until chips are lightly browned and crisp; remove from oven. In 1 quart batter bowl, combine beans, green onions and salsa; mix gently. Sprinkle 1 cup of the cheese evenly over tortilla chips on Stone; top with mean mixture and the remaining 1 cup cheese. Bake 3 minutes or just until cheese is melted; remove from oven. Chop tomato with food chopper; sprinkle over nachos. Serve warm with sour cream, guacamole and additional salsa, if desired. Yield: 12 servings Typed and Busted by Carriej999@AOL.com 5/98 Recipe by: Pampered Chef Posted to MC-Recipe Digest by Carriej999
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (239g)|
|Recipe Makes: 12|
|Calories from Fat: 173 (28%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 23.6mg||7 %|
|Sodium 1269.4mg||44 %|
|Potassium 434mg||11 %|
|Total Carbohydrate 87.4g||26 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 79.5g|
|Protein 25g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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