Nacho Mountain

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Make this pub treat at home for the whole family to enjoy. Use spicy sausage, if you prefer. If you don’t have a large pie plate, you can stack everything on a rimmed baking sheet.

Tags: Intermediate, 20 Mins, Appetizer & Hors d'Oeuvres, Holiday Insider’s Report 2011
Serves: 8
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 45  minutes
Total: 65  minutes

Additional Information


1 tbsp (15 mL) olive oil
1 lb (500 g) PC Hot Italian Sausages , casings removed and meat chopped
1 cup (250 mL) PC Fresh Salsa Mild
1 can (540 mL) PC Blue Menu Six Bean Medley ,rinsed and drained
2 tsp (10 mL) chili powder
5 cups (1.25 L) PC Multigrain Premium Tortilla Chips
3 cups (750 mL) PC Southwest Shredded Cheese
2 green onions, chopped
1 tbsp (15 mL) chopped fresh coriander
1 jalapeno, seeded and cut in thin rings


  1. Preheat oven to 350°F (180°C).
  2. In large nonstick frying pan, heat oil over medium heat; cook sausage meat for 10 to 12 minutes, stirring occasionally, or until browned and cooked through. Drain on paper towel-lined plate. In bowl, stir together sausage and salsa.
  3. In bowl, combine beans, chili powder and 1/3 cup (75 mL) water. Using potato masher, mash to chunky paste.
  4. Arrange one-third of tortilla chips on 10 inch (25 cm) pie plate. Dollop with one-third of bean paste, one-third of sausage mixture and one-third cheese. Repeat layers twice, stacking high. Bake in centre of oven for 20 minutes.
  5. Sprinkle with onions, coriander and jalapenos. Serve with additional salsa, sour cream and/or guacamole, if desired.

Nutritional Information

Per serving:
370 calories
fat 23 g
sodium 730 mg
carbohydrate 23 g
fibre 4 g
protein 18 g

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