Seven Layer Dip Nachos

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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

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Huevos Rancheros Tacos

There is something so fun about having breakfast for dinner. Not only is it an easy way to whip up a meal with things you probably already have on hand, but it is so nice to have something so familiar and yet out of the ordinary.

Lindsay Landis and Taylor Hackbarth (of Love and Olive Oil) have compiled a cookbook filled with breakfast treats with a spin, making them perfect for  dinner. The cookbook, Breakfast for Dinner: Recipes for Fritatta Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More! is plain drool-worthy. The photos are fantastic and each recipe sounds better than the last! It has a little bit of everything in its pages, including main dishes, appetizers, and desserts. Each recipe has an inventive twist on a traditional breakfast dish, which made it so difficult to decide which recipe to try first! When I asked my boyfriend to help choose, he responded, “Mmm… can’t we just make every one of them?”

Photo care of Quirk Books

We were finally able to decide on the Huevos Rancheros Tacos because we are big taco fans (I have 7 listed on this blog as of this post) and I loved the idea of turning Huevos Rancheros into delicious dinner!

Ingredients:

Ranchero Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 large jalapeno, seeded and chopped
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 1/2 cup vegetable broth
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons chopped fresh oregano
  • 1 chipotle pepper in adobo sauce, seeded and chopped, plus 1/2 tablespoon adobo sauce
  • 1/4 teaspoon salt
  • freshly ground pepper, to taste

For tacos

  • 1 (15 ounce) can refried black beans
  • 3 tablespoons vegetable oil, divided
  • 8 corn tortillas
  • 1/3 cup shredded cheddar cheese
  • 8 large eggs
  • 2 tablespoons chopped fresh cilantro or oregano

Note: this recipe is reproduced from the Breakfast for Dinner cookbok

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