Lynne M. Giffen's Recipe

El Paso Deluxe Nachos

Category: Recipes

2 cans cheddar cheese soup, undiluted
1 cup salsa
2 packages (10 ounces each) tortilla chips
2 to 4 plum tomatoes, chopped
1 green pepper, chopped
1 sweet red pepper, chopped
4 to 6 green onions, sliced
2 cans (2 1/4 ounces each) sliced ripe olives, drained
1 cup sour cream

In a saucepan, combine soup and salsa. Heat through. Arrange tortilla chips on two serving platters. Top with soup mixture. Sprinkle with tomatoes, peppers, onions and olives. Top with sour cream.