Last week at work there was some chatter about how it had been a year since Taco Bell® took the Triple Layer Nachos off their menu and how they were missed. I set out on a mission and this is what I came up with. Note: the restaurant chain sells their own line of refried beans, queso, and sauce so that makes it all the more easy to recreate this at home. This will dirty 4 pans but it is so worth it!
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
Line a plate with paper towels.
-
2
Combine refried beans and 1/4 cup water in a small saucepan over low heat.
-
3
Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.
-
4
Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.
-
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.
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6
Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.
Nutrition Facts
Per serving
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