Looking for a really quick and easy, but downright delicious party food. We’ve got you covered! Our Rio Grande Black Bean and Corn Salsa is mighty tasty right out of the jar enjoyed as a salsa with chips. But try these nachos and you’ll never want the re0rifed bean variety again.
Preheat oven to 350 degrees. Top each tortilla chip with a heaping tablespoon full of the Rio Grande Black Bean and Corn Salsa. Place the chips on a baking sheet large enough to hold them all in a single layer. Top each nacho with a generous amount of the shredded cheese. Place the baking sheet in preheated oven and bake for about 10-15 minutes, or until cheese has melted and is bubbling. Remove from oven and spoon desired amount of sour cream on each nacho. Transfer to a serving platter and serve.
