Perfect for entertaining with a Tex-Mex flair, these Nacho Bites are the perfect way to serve your guests a 2-bite nacho without all the mess!
With my family, it’s all about the food. Don’t get me wrong – we love to spend time together (my favorite thing ever), but food plays a huge part of that. Whenever we are getting together, the talks start days or even weeks earlier – talking about what we are going to make and eat.
So needless to say, some of those meals are my favorites of all-time. My mom’s garden dinner every fall is one I look forward to every year. The same goes for our annual New Year’s Eve appetizer party.
But another favorite is when we have Mexican night. Everyone pitches in a Mexican-themed dish. Enchiladas, queso, tacos, tamales – it really is amazing.
The other day, I was thinking about our last Mexican night, and my mom’s nacho bites came to mind. This is seriously the simplest appetizer out there, but they always disappear. My mom simply tops a tortilla chip with refried beans and cheese, then bakes them until the cheese is melted.
I had a craving for them, so I decided to make a version of them. Now, mine are almost as easy as hers are. I decided to just go one step further and top them with all of my favorite nacho toppings. I added pico de gallo, diced avocado and cilantro, but really, the options are endless. Hot sauce, sour cream, guacamole – you name it, you can probably top these with it!
I’m always on the lookout for easy appetizer recipes, and this one is now at the top of my list!
- 1 can (16 oz) Old El Paso Traditional Refried Beans
- 24 round tortilla chips
- 4 oz cheddar cheese, cut into 24 thin squares
- diced avocado, pico de gallo, cilantro leaves, or any desired toppings
- Preheat the oven to 350ºF.
- Heat the refried beans according to the directions on the can.
- Lay the tortilla chips on a baking sheet in a single layer. Top each chip with a heaping tablespoon of the warmed beans. Place a square of cheese on top of the beans. Bake in the oven until the cheese is melted, about 8 minutes.
- Remove from the oven and top with the avocado, pico de gallo and cilantro. Serve warm.
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I am in a working relationship with Old El Paso, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.