Dips! Yay for football season and happy Game Day to you! The picture below includes the nacho stack with tomatoes, olives and green onions on top. We also made some quick queso using leftover chili that’s included in the picture with just green onions on top.

These layered nachos remind me of the “garbage can nachos” where everything is layered into a container together and then released out of the bottom of the container to fall onto the serving plate.

Let’s Get Crafty!
1 to 2 bags chili cheese fritos
1/2 pound cooked sausage
16 oz velvetta (2%)
1 can chili beans
1/2 can red enchilada sauce
1 jar nacho cheese
Diced green chiles, optional
2 cups shredded cheddar cheese
Optional toppings – olives, tomatoes and green onions
Extra chip options for dipping

Preheat oven to 375

Layer up the nachos in the order of the pictures below.

Bake for 10-15 minutes until the cheese is nice and melty.

I like to have the optional toppings sliced and on the side so people can pick whatever they want to add to the top of theirs.

Thanks for stopping by. Hope you have a great day.