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With the big tournament upon us, having yummy snacks to share with a crowd is a must! I love party appetizers that can be set on the coffee table in front of the TV and enjoyed as a group.
This recipe for Seven Layer Dip Nachos adds the ingredients of a seven-layer dip right on top of tortilla chips to make a convenient and super yummy loaded nachos recipe.
I went to my local Walmart to pick up the ingredients and was really excited to find a can of RO*TEL Mexican Lime & Cilantro Diced Tomatoes in the canned aisle.
I was planning on using Original or Mild RO*TEL Diced Tomatoes to make a quick and easy guacamole and pico de gallo (no dicing of tomatoes, woo hoo!), so having the flavors of lime and cilantro already combined in the diced tomatoes was an awesome find!
The Mexican Lime and Cilantro Diced Tomatoes mix vine-ripened tomatoes, with jalapeno peppers, garlic, cilantro, and lime juice, making it the perfect ingredient for this recipe!
These nachos are topped with seven layers of deliciousness: cheese, refried beans, guacamole, pico de gallo, lettuce, sour cream, and sliced olives. You may need to double the recipe though, they are super tasty!
Ingredients:
- 1 (10 oz) bag corn tortilla chips
- 6 oz shredded Mexican blend cheese (or a mixture of Monterey Jack and cheddar cheeses)
- 1 (10 oz) can RO*TEL Mexican Lime and Cilantro Diced Tomatoes, drained, divided
- 1/2 medium sized red onion, diced, divided (about 4 tablespoons)
- 1 large ripe avocado, diced
- the juice of 1 lime, divided
- 1 tablespoon finely chopped jalapeno
- 2 teaspoons cilantro, chopped, divided
- 1 (16 oz) can refried beans
- 1 cup thinly sliced lettuce (I used green leaf)
- 1/4 cup sour cream
- 1 (2.25 oz) can sliced olives
Preheat your oven to broil. Begin by draining your RO*TEL diced tomatoes.
Finely chop your red onion, cilantro and jalapeno, and thinly slice your lettuce. Set all of these aside.
Add a layer of tortilla chips to an oven safe baking dish, enough that you cannot see the bottom of the dish.
Sprinkle with 3 oz of the shredded cheese.
Add the dish to your oven and broil for 1 minute, or until the cheese has melted.
Repeat with another layer of tortilla chips and shredded cheese and add back to the oven for another minute.
If you are using a deep dish (like I was) you may need a third layer (if so, use 2 oz of cheese for each layer instead of 3 oz). You may not use all of the tortilla chips in the bag (you can serve those along side the nachos for extra dipping!) After this step, you are done using the oven, so you can turn it off.
Add the refried beans to a small pot over medium heat, stirring occasionally until heated through. Set aside.
Add 3 tablespoons of the drained RO*TEL tomatoes to one bowl, and add the remaining tomatoes to a separate bowl. Dice your avocado.
The bowl with most of the tomatoes will be your “pico de gallo” (my green bowl), and the other will be your “guacamole” (my red bowl). Add three tablespoons diced red onions to the “pico de gallo” bowl, and one tablespoon diced red onions to the “guacamole” bowl. Add the diced jalapeno to the “pico de gallo” bowl, and add the diced avocado to your “guacamole” bowl. Add one teaspoon chopped cilantro to each bowl. Squeeze half of a lime over each bowl, and stir each to combine.
Now it’s time for assembly! Spread the refried beans in an even layer over the nachos.
Follow with the pico de gallo,
guacamole,
and lettuce.
Add a dollop of sour cream on top.
Sprinkle with the sliced olives and serve. Note: you will not use all of the olives in the can. Add as many or as few as you’d like!
These are some seriously loaded nachos!
The layers of creamy guacamole and refried beans, slightly spicy pico de gallo, crunchy lettuce, cooling sour cream, and salty olives are the perfect mixture on top of the crunchy nachos underneath. Using canned tomatoes makes this recipe a cinch to prepare 15 minutes before everyone arrives as well!
RO*TEL diced tomatoes (of all flavors) can be used in a ton of recipes while watching all of the college basketball games coming up, so be sure to stock up! Walmart right now has a great Buy 3 Get 1 Free coupon for RO*TEL diced tomatoes you can find here. This exclusive RO*TEL coupon is good (while supplies last) until April 6th, so download and use yours today!
With so many different types of RO*TEL to choose from, you have plenty of options for game day snacks! What will you make to watch your favorite college team?
- 1 (10 oz) bag corn tortilla chips
- 6 oz shredded Mexican blend cheese (or a mixture of monterey Jack and cheddar cheeses)
- 1 (10 oz) can RO*TEL Mexican Lime and Cilantro Diced Tomatoes, drained, divided
- 1/2 medium sized red onion, diced, divided (about 4 tablespoons)
- 1 large ripe avocado, diced
- the juice of 1 lime, divided
- 1 tablespoon finely chopped jalapeno
- 2 teaspoons cilantro, chopped, divided
- 1 (16 oz) can refried beans
- 1 cup thinly sliced lettuce (I used green leaf)
- 1/4 cup sour cream
- 1 (2.25 oz) can sliced olives
- Preheat your oven to broil. Begin by draining your RO*TEL diced tomatoes.
- Finely chop your red onion, cilantro and jalapeno, and thinly slice your lettuce. Set all of these aside.
- Add a layer of tortilla chips to an oven safe baking dish, enough that you cannot see the bottom of the dish.
- Sprinkle with 3 oz of the shredded cheese.
- Add the dish to your oven and broil for 1 minute, or until the cheese has melted.
- Repeat with another layer of tortilla chips and shredded cheese and add back to the oven for another minute.
- If you are using a deep dish (like I was) you may need a third layer (if so, use 2 oz of cheese for each layer instead of 3 oz). You may not use all of the tortilla chips in the bag (you can serve those along side the nachos for extra dipping!) After this step, you are done using the oven, so you can turn it off.
- Add the refried beans to a small pot over medium heat, stirring occasionally until heated through. Set aside.
- Add 3 tablespoons of the drained RO*TEL tomatoes to one bowl, and add the remaining tomatoes to a separate bowl. Dice your avocado.
- The bowl with most of the tomatoes will be your “pico de gallo” (my green bowl), and the other will be your “guacamole” (my red bowl). Add three tablespoons diced red onions to the “pico de gallo” bowl, and one tablespoon diced red onions to the “guacamole” bowl.
- Add the diced jalapeno to the “pico de gallo” bowl, and add the diced avocado to your “guacamole” bowl.
- Add one teaspoon chopped cilantro to each bowl. Squeeze half of a lime over each bowl, and stir each to combine.
- Now it’s time for assembly! Spread the refried beans in an even layer over the nachos.
- Follow with the pico de gallo, guacamole, and lettuce.
- Add a dollop of sour cream on top.
- Sprinkle with the sliced olives and serve. Note: you will not use all of the olives in the can. Add as many or as few as you’d like!
