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.
-
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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Tortilla Española (Spanish Tortilla)
Tortilla Española is a potato and onion omelette. It's a classic tapas dish, prepared all over Spain. This version also includes roasted red peppers and Spanish Serrano ham. Unlike most omelettes, a Spanish tortilla is served at room temperature.
Tuna Egg Sandwich
This tuna salad with egg is quick and simple to make into a hearty sandwich with your favorite bread. This is my grandparents' recipe, and they always tell me that this is the correct way to make a sandwich!
Cornbread Pancakes with Fresh Strawberry Syrup
These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.