5 Days of Tacos and Tequila: Day 4

For day four of my 5 Days of Tacos and Tequila, I decided to make something that isn't technically a taco or tequila, but it is a great snack in honor of Cinco De Mayo. I took Betty Crocker's Beer Queso Nachos recipe and gave it a Cinco De Mayo twist by changing the beer and cheese to Mexican.

Ingredients:

8 cups tortilla chips

1/2 cup dark Mexican beer (the original recipe called for a lager)

3 cups shredded 4 cheese Mexican blend (the original recipe called for 2 cups American and 1 cup cheddar)

1 can (4.5 oz) Old El Paso® chopped green chiles, drained

1 can (15 oz) Progresso® black beans, drained, rinsed

1/2 cup Old El Paso® Thick ‘n Chunky salsa

1 medium avocado, pitted, peeled and chopped

1 medium tomato, seeded, chopped

2 tablespoons chopped fresh cilantro

Step 1 Heat oven to 350°F.

Step 2 Line large cookie sheet with cooking parchment paper. Arrange tortilla chips on cookie sheet. Bake 5 minutes to warm chips.

Step 3 Meanwhile, in 2-quart saucepan, heat beer over medium heat until just starting to simmer. Slowly add the cheeses in small amounts, stirring constantly with whisk, until melted. Stir in chiles.

Step 4 In medium bowl, mix beans and salsa. Microwave uncovered on High 2 to 3 minutes or until hot.

Step 5 To serve, pour half of the cheese sauce over warm chips; top with half of the bean mixture. Top with remaining cheese mixture and remaining bean mixture. Serve with remaining ingredients.  
This recipe was quite tasty but super loaded. I think if you follow the beer queso recipe, you can pick and choose what other toppings you want to include.