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!

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Recipe Summary test

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

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

Nutrition Facts

613 calories; protein 11.9g; carbohydrates 61.3g; fat 37.6g; cholesterol 16.2mg; sodium 1082.2mg. Full Nutrition
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