Copycat Triple Layer Nachos

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!

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 613 Calories

Ingredients

• ½ cup vegetable oil
• ¼ cup water
• 2 tablespoons water
• salt to taste
• ½ cup red enchilada sauce
• 1 (16 ounce) can fat-free refried beans
• ½ (15.5 ounce) jar prepared salsa con queso
• ¼ cup Taco Bell® mild sauce
• 12 (6 inch) white corn tortillas, cut into chips

Recipe Instructions

Step 1

Line a plate with paper towels.

Step 2

Combine refried beans and 1/4 cup water in a small saucepan over low heat.

Step 3

Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.

Step 4

Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.

Step 5

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.

Step 6

Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.