Rockin' Nachos
Minutes Prep time: 20
Minutes Total time: 20
Servings: 8
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 8
Difficulty: easy
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
12 ounces Velveeta®, cut into 1/2-inch cubes
2 cans (10 oz each) chunk chicken breast, drained
6 ounces baked tortilla chips (6 ounces = about 6 cups)
1-1/2 cups shredded lettuce
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
3/4 cup Breakstone's® or Knudsen® Sour Cream
3/4 cup guacamole
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 362 mg | 36% |
Carbohydrate | 32 g | 11% |
Cholesterol | 56 mg | 19% |
Total Fat | 18 g | 28% |
Iron | 1 mg | 6% |
Calories | 370 kcal | 18% |
Sodium | 1236 mg | 52% |
Protein | 18 g | 36% |
Saturated Fat | 8 g | 42% |
Sugars | 5 g | 1% |
Vitamin C | 4 mg | 7% |
Combine undrained tomatoes and Velveeta in large microwave-safe bowl; cover. Microwave on HIGH 3 minutes or until Velveeta melts, stirring after 2 minutes. Remove from microwave; stir until mixture is blended.
Meanwhile, heat medium nonstick skillet over medium-high heat. Add chicken; heat 2 to 3 minutes or until hot, stirring occasionally.
Arrange tortilla chips on large platter. Pour tomato mixture over chips; top evenly with chicken, lettuce and beans. Spoon on dollops of sour cream and guacamole.
Rockin' Nachos