1. Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
2. For the first layer, evenly spread 1/3 of the chips into the dutch oven, topped with 1/4 can El Pato, 1/4 can black beans, 1/4 cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
3. For the third and final layer, use the remaining 1/3 portion of chips, 1/2 can El Pato, 1/2 can black beans, 1/2 cup cheese, and the remaining avocado, onion, and cilantro.
4. Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (560g)|
|Recipe Makes: 1|
|Calories from Fat: 1099 (56%)|
|Amt Per Serving||% DV|
|Total Fat 122.1g||163 %|
|Saturated Fat 37.7g||188 %|
|Monounsaturated Fat 55.5g|
|Polyunsanturated Fat 21g|
|Cholesterol 138.6mg||43 %|
|Sodium 1471.1mg||51 %|
|Potassium 1603.2mg||42 %|
|Total Carbohydrate 171.5g||50 %|
|Dietary Fiber 24.1g||97 %|
|Sugars, other 147.4g|
|Protein 53.2g||76 %|
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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.
Calories per serving: 1969
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