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
- fat-free refried beans: 1 can (16 ounce can)
- water: 0.25 cup
- prepared salsa con queso: 0.5 jar (15.5 ounce jar)
- water: 2 Tbsp
- red enchilada sauce: 0.5 cup
- Taco Bell® mild sauce: 0.25 cup
- vegetable oil: 0.5 cup
- white corn tortillas, cut into chips: 12 piece (6 inch)
- salt: (to taste)
Metric Conversion
Stages of cooking
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Line a plate with paper towels.
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Combine refried beans and 1/4 cup water in a small saucepan over low heat.
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Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.
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Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.
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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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Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.
