Print: Copycat Triple Layer Nachos

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!

Prep

27 min

Cook

58 min

Servings

Difficulty

Medium

Ingredients

1 , 16 ounce
0.25 cups water
½ , 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 , 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 per serving

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