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.
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.
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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.
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.
- 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
- Preheat oven to 400 F.
- Break the taco shells into pieces and lay them on a cookie sheet (they can overlap some).
- Place dollops of refried beans evenly over the taco shell pieces. Sprinkle with about 1 cup of cheese.
- Bake for 10-12 minutes or until taco shells are slightly browned and cheese is melted.
- Sprinkle with avocados, tomatoes, black olives, sour cream and the rest of the cheese.
- Serve immediately.
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What is your favorite Cinco de Mayo recipe?