Packed with fresh-veggie goodness and topped with sour cream, Jennifer Parham’s 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 sour cream
Directions
- 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.
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