7-Layer Cinco de Mayo Nachos

7-Layer Cinco de Mayo Nachos are a great appetizer for your next party! You can get all the ingredients for less than $10 and throw it together in minutes.
7-Layer Cinco de Mayo Nachos Do we have any nachos fans here? I love how easy they are for an appetizer or snack. I decided to dress up this favorite today with lots of colorful ingredients.

Old El Paso products and Avocados from Mexico were the perfect ingredients to create this dish! I was so excited to try the Bold Nacho Cheese Flavored Taco Shells.

Before you head to the store, be sure to print out these coupons to save on these ingredients and lots of your other favorites.

7 Layer Nachos Ingredients

Lately I’m all about color when it comes to my recipes. I love creating a dish that has a variety of colors. It just looks better, doesn’t it?

These nachos definitely don’t disappoint when it comes to color. In addition to the bright green avocados, I added tomatoes, cheese, sour cream and black olives.

7-Layer Cinco De Mayo Nachos Recipe

Are you going to be celebrating Cinco de Mayo next month? It’s a great reason to get your friends together for a Mexican potluck. These 7-Layer Nachos are the perfect appetizer to kick off the party!

Here’s a random fact about me: I usually hate olives. I don’t eat them plain or in any recipe except 7-layer recipes like this. For some reason I love them in this recipe! Weird, right?

Don’t judge me, but these nachos were my dinner one night! You could make it into a filling meal by adding some shredded chicken.

7-Layer Cinco De Mayo Nachos

Ingredients

  • 1 (10-count) box Old El Paso Bold Nacho Cheese Flavored Taco Shells
  • 1 (16 oz) can Old El Paso Traditional Refried Beans
  • 2 cups Mexican cheese
  • 1 ripe avocado, diced
  • 1 tomato, diced
  • 1 (2.25 oz) can sliced black olives
  • 1/2 cup sour cream

Instructions

  1. Preheat oven to 400 F.
  2. Break the taco shells into pieces and lay them on a cookie sheet (they can overlap some).
  3. Place dollops of refried beans evenly over the taco shell pieces. Sprinkle with about 1 cup of cheese.
  4. Bake for 10-12 minutes or until taco shells are slightly browned and cheese is melted.
  5. Sprinkle with avocados, tomatoes, black olives, sour cream and the rest of the cheese.
  6. Serve immediately.
http://www.asavoryfeast.com/7-layer-cinco-de-mayo-nachos/

Win a $15 PayPal Gift Card!

Want to try Old El Paso products and Avocados from Mexico for yourself? Enter to win a $15 PayPal gift card to buy all the ingredients for this recipe.

a Rafflecopter giveaway

What is your favorite Cinco de Mayo recipe?

Carrot Cake Cheesecake {Guest Post}

Hi everyone! I am so honored to be here guest posting at “A Savory Feast.” I fell in love with this blog and all of the delicious recipes when I first got into blogging, so I am incredibly excited to be able to share one of my own recipes with you all!

You know the Five Love Languages? Well, sometimes I feel as if I show my love language through food. Anyone else that way? If I want to do something nice for my husband, I usually cook or bake him something that I would love for him to try. The recipe I’m sharing with you today is one of those that I have been dying to make him for a long time! Carrot Cake Cheesecake! He loves carrot cake, and I love cheesecake (and he likes it, too), so it’s a perfect blending of two amazing desserts. If you like both of these things, this is the go-to dessert for you!

cheesewithcake2

My favorite part about this dessert is that it’s not toooo sweet. The cake consistency blended with the cheesecake balances out some of the sweetest, and I absolutely love the texture it has from the grated carrots, walnuts, coconut, and pineapple!

cheesecake3

I hope you love this yummy dessert as much as I do!

cheesecake5

Thanks again to Jenna for letting me guest post today! It was a pleasure to be here. :)

Carrot Cake Cheesecake

Ingredients

    For the Cheesecake:
  • 2 pkgs (16 oz) cream cheese
  • ¾ cup sugar
  • 1 tbsp flour
  • 3 eggs
  • 1 tsp vanilla
  • For the Carrot Cake:
  • ¾ cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • ½ tsp vanilla
  • 1 cup flour
  • 1 tsp cinnamon
  • 1 small can (about 8 oz) drained crushed pineapple, juice reserved
  • 1 cup grated carrot
  • ½ cup coconut
  • ½ cup chopped walnuts
  • For the Pineapple Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 1 tbsp butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbsp pineapple juice

Instructions

  1. Preheat oven to 350 F.
  2. Begin by preparing cheesecake.
  3. Beat together 16 oz cream cheese and ¾ cup sugar until whipped consistency.
  4. Add in 1 tbsp flour, 3 eggs, and 1 tsp vanilla and mix until smooth. Set aside.
  5. For the Carrot Cake:
  6. Combine ¾ cup oil, 1 cup sugar, 2 eggs, and 1 tsp vanilla and blend together until thoroughly mixed.
  7. Stir in 1 cup flour and a tsp of cinnamon.
  8. Add pineapple, carrots, coconut, and walnuts.
  9. Grease 9” springform pan.
  10. Spread half of carrot cake mixture over bottom of pan.
  11. Add half of cream cheese batter over carrot cake batter.
  12. Repeat to add carrot cake mixture and cream cheese mixture, with cream cheese mixture on the top. Spread evenly with knife.
  13. Bake 50 to 60 minutes or until cake is set.
  14. Cool to room temperature and then refrigerate for 1 to 2 hours.
  15. Prepare cream cheese frosting for topping by adding cream cheese, butter, powdered sugar, vanilla, and pineapple juice and beating until smooth and whipped consistency.
  16. Frost top of cheesecake.
  17. Refrigerate an additional 1 to 2 hours before serving.
  18. Enjoy!
http://www.asavoryfeast.com/carrot-cake-cheesecake-guest-post/

bio

Blog / Facebook / Instagram / Twitter / Bloglovin

Hump Day Happenings #59

Welcome to Hump Day Happenings! I may be a little biased, but this is my favorite party of the week! Be sure to check out the fantastic features from last week and then link up your posts from this week.

host-banner Continue reading

Chia Seed Energy Bites {Recipe Challenge Link Up}

Remember my Blood Orange Challenge with Stephanie of Sustaining the Powers last month? Well, we are at it again with another recipe challenge! This month we used an ingredient I have been wanting to try: chia seeds. Join us and our guest host, Haylea of Bowl of Happiness as we share our creations!
Chia Seed Energy Bites
Continue reading

$100 Target Gift Card Giveaway!

This month I’ve teamed up with all the fabulous contributors from My Cooking Spot to host a fun giveaway! To celebrate spring time we are giving the chance for one lucky reader to win a $100 gift card to Target.

my-cooking-spot-target-giveaway Continue reading