Copycat Triple Layer Nachos

Ingredients

• 1 can fat-free refried beans , 16 ounce
• 0.25 cups water
• 0.5 jars prepared salsa con queso , 15.5 ounce
• 2 tablespoons water
• 0.5 cups red enchilada sauce
• 0.25 cups Taco Bell® mild sauce
• 0.5 cups vegetable oil
• 12 whites corn tortillas , 6 inch
• salt to taste

Instructions

1. 1

   Line a plate with paper towels.

2. 2

   Combine refried beans and 1/4 cup water in a small saucepan over low heat.

3. 3

   Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.

4. 4

   Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.

5. 5

   Preheat vegetable oil in a large skillet over medium-high heat. Add tortilla chips to the skillet, making sure to not overcrowd. Cook for 4 minutes, flipping halfway through. Use tongs and transfer chips to the paper towel-lined plate; sprinkle with salt. Repeat with remaining chips.

6. 6

   Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.