Nachos Grande

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  • 1 18-ounce bag tortilla chips
  • 1 16-ounce container chunky salsa or pico de gallo
  • 1 15-ounce can black beans, drained and rinsed
  • 1 10-ounce package TROPICAL Queso Fresco, crmbled
  • 4 scallions, sliced
  • ¼ cup sliced pitted black olives, optional
  • 2 jalepeno peppers, seeded and sliced, optional
  • 1 cup guacamole


Arrange half of tortilla chips on large platter. Top with half of salsa, black beans, queso fresco, scallions, olives and jalepenos. Repeat with remaining ingredients.

Top with guacamole. Serve immediately. Serves 8.