The Ultimate Skillet Nachos

• Vegetarian
• Gluten free

• Canned Goods

  • 1 (16-ounce can El paso black bean refried beans, Old

• Snacks

  • 1 bag Tortilla chips, thick

• Dairy

  • 3 cups Mozzarella

• Prepared

  • 1/2 (10-ounce can El paso red enchilada sauce, Old

Found on iheartnaptime.net

Ingredients

• 1 (16-ounce) can Old El Paso black bean refried beans
• 1/2 (10-ounce) can Old El Paso red enchilada sauce
• 3 cups freshly grated mozzarella, monterey jack or fontina cheese
• 1 bag tortilla chips (thick ones work best)
• Optional toppings: Guacamole, Pico de gallo, Fresh cilantro, jalepenos, sour cream

Directions

• Preheat oven to 375ºF. Pour a thin layer of enchilada sauce across the bottom of a large skillet. Spread the refried beans on top and add a little salt and pepper if desired. Then sprinkle on a little bit of cheese. I like to use a mix of freshly grated mozzarella and fontina. Next layer on tortilla chips with another layer of cheese (about 3/4 cup). Repeat, so that you have 3 layers of chips. Top the final layer of chips with the remaining cheese. Drizzle 2 to 3 Tablespoons of the enchilada sauce on top. Bake for 10 to 15 minutes, or until the cheese is nice and bubbly hot. Top with your favorite toppings, just before serving. My favorites are guacamole and pico de gallo. Serve immediately.