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Kitchen Sink Nachos Recipe

Kitchen Sink Nachos

Servings 4
Author Stefanie Fauquet

Ingredients

  • 4 cups salted tortilla chips
  • 1 16-ounce can refried beans
  • 1 15-ounce can black or red kidney beans, drained and rinsed
  • 1 8.75-ounce can corn, drained
  • 1 cup shredded Cheddar or Monterey jack cheese
  • ½ cup pico de gallo
  • ½ cup guacamole
  • 1 7.75-ounce can sliced jalapeños, drained
  • 1 3.8-ounce can sliced olives. drained
  • ¼ cup sour cream

Instructions

  1. Arrange half of tortillas chips on large serving platter; top with half of refried beans, black beans, corn, cheese and pico de gallo. Repeat with these ingredients.
  2. Top with guacamole, jalapeños, olives and sour cream.
  3. To serve warm, preheat oven to 425°F. Arrange mixture on large cookie sheet. Heat 10 minutes or until cheese is melted. Top with remaining ingredients as above.