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Serve your best nachos yet at your next fiesta! The key: a thin, even layer of tortilla chips with lots of yummy toppings that are evenly spread over the top, so each chip is loaded with flavor. Here, hearty GOYA® Black Beans, zesty GOYA® Jalapeño Slices Nachos, fresh scallions and juicy tomatoes are covered with a coat of creamy, melted cheese. Serve with Pico de Gallo and guacamole for a side dish that is sure to get the party started.
1 can (7925)
GOYA® Black Beans, drained and rinsed
medium tomatoes, cored, seeded and finely chopped (about 1 cup)
GOYA® Jalapeño Slices Nachos
scallion, thinly sliced (about ¼ cup)
shredded Monterey jack cheese
Chopped fresh cilantro, for garnish
GOYA® Salsa Pico de Gallo-Mild, for garnish
GOYA® Guacamole, thawed, for garnish
Arrange top oven rack 6” from top heat source. Heat broiler.
Arrange tortilla chips in single layer in 12” skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.
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