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BUSH'S® Nacho Average Nachos

BUSH'S® Nacho Average Nachos

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
BUSH'S(R) Beans

BUSH'S® Beans

'This is really good, good, good!' Clayton, 6-years-old, ND and Member of the BUSH'S® Beans Moms and Kids Panel

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 484 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Place tomatoes, jalapeno pepper and garlic in a blender or food processor. Puree until smooth.
  2. Heat oil in a large saute pan. Add 1/2 cup of the onions, saute until golden brown. Add tomato puree; cook until reduced to a thick paste (like tomato paste, about 8-10 minutes).
  3. Add beans and stock; bring to a simmer 1-2 minutes. Add chicken and spinach, stir to wilt. Season to taste with salt and pepper.
  4. Add tortilla chips and toss to coat. Once the tortillas have started to wilt, serve with the remaining chopped onions. Garnish with sliced avocado and sour cream, if desired.
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Reviews

FOODIE19
2

FOODIE19

9/1/2009

I thought this was really good but I did make a few changes. I didn't use broth, just a little water until it was the right texture for me. I also didn't save any onions for the top, just cooked all of them. I didn't add chicken and added 1/2 cup frozen corn and 1 cup salsa (to the mixture after the black beans). I put crushed baked tortilla chips on the bottom of a casserole dish, then added the bean mixture and then a little cheese, which I broiled. I got to eat a lot for not so many calories! I recommend this recipe.

SPOTTYSCOTTIEGIRL
2

SPOTTYSCOTTIEGIRL

11/2/2007

Even though I changed a few minor things, I still ENTHUSIASTICALLY give this recipe 5 stars! My husband and I fought the whole way on this recipe. He was HORRIFIED at the thought of nachos with SPINACH and NO CHEESE. Those, of course, are the reasons why I was drawn to this recipe in the first place! So we compromised a bit. I used only 1 cup of broth (to make it less soupy) and instead of 'wilting' the tortilla chips in the chicken mixture, I TOPPED the chips with it (DH hated the idea of 'soggy nachos'). Also, I used a can of stewed tomatoes (mexican style) instead of regular whole. I added a bit of shredded muenster cheese to appease the hubby (I didn't miss it AT ALL). DH, usually lukewarm at best, loved this recipe (wow). Next time, to increase the nutritional value even more, I'll try baked tortilla chips, add another can of beans, and even more spinach (don't tell my husband!). Also, my kids (4.5 & 18 mos) devoured it. I couldn't be happier with this recipe and would recommend it to anybody...

Cookinlikewild
1

Cookinlikewild

9/8/2009

Believe it or not my husband and I thought this might be good with shrimp... hah. But we like this chicken/blackbean version a lot and will make it again. I didn't have avocado (oh how I wish they had good ones here!!) but I know it would put this over the top. We also did not add stock- the "bean juice" was enough liquid. This made it nice and chunky and I served it like regular nachos.. spread chips on cookie sheet, pile high with stuff, then warm in oven. Good food. Oh PS- you might want to add more spices. I added cumin, chili powder, garlic salt... typical taco flavors. But it really could go a lot of directions. But thats why I gave it four stars b/c it def needs "a little something"