Ingredients
- 1½ TBSP butter
- 1 Tbsp cornstarch
- ½ tsp salt
- 1 cup milk
- 2 cups Sargento® Fine Cut Shredded 4 Cheese Mexican
- 7-8 oz tortilla chips (about half of a regular sized bag)
- 2-3 cups chicken, cooked and shredded
- black beans, rinsed and drained
- sliced olives
- tomatoes, diced
- jalapenos, de-seeded and diced
- guacamole
- sour cream
Recipe Description
My family absolutely loves Mexican food and we usually have it at least once a week, so I’m constantly looking for fast, easy and delicious recipes. My kids love nachos, and I love them because you can add as many veggies and toppings as you want, or you can keep them extremely simple and they are still delicious.
This cheese sauce is one that we make often at our house for lots of different recipes, and it fits in perfectly with this dish. I used a Mexican blend and it melted so easily and made such an amazing sauce! I’ve used lots of different kinds of cheese in this sauce, and I think this cheese was my favorite – the taste is absolutely perfect, especially for nachos! I prefer using a cheese sauce in nachos instead of just using shredded cheese because the consistency is so creamy and you don’t have to worry about the cheese not melting completely! Another bonus is that you don’t need to use the oven since you don’t have to melt the cheese that way – perfect for those hot summer days!
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