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Nachos with Black Bean and Mango Salsa
Authentic traditional homemade nachos with black bean and mango salsa. The salsa is also excellent when served alone as a dip. The spicy-ness or temperature can be adjusted to make the salsa more tangy, zesty or mild.

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(Serves 8-10)

I N G R E D I E N T S:
  • 1 jar (24 oz) fresh mango slices, drained (Look in the produce aisle or refrigerated section of your market.)
  • 1 can (15 oz) black beans, drained
  • 1 jar (16 oz.) salsa - pick your heat!
  • 1 bag (approx. 14 oz.) of tortilla chips (lime flavored are good if you can find them)
  • 1 bag (8 oz) shredded Mexican cheese blend
Nachos with Black Bean and Mango Salsa

I N S T R U C T I O N S (prepare the salsa)
CHOP the mango slices into small chunks
MIX the mango chunks, drained black beans and salsa in a medium size bowl.
IF TIME ALLOWS, refrigerate the salsa for several hours or overnight to allow the flavors to minge and blend.
This salsa is good as a dip without making it into nachos.

I N S T R U C T I O N S (Make the NACHOS)
PREHEAT oven to 400 degrees.
SPREAD the chips in a single layer on one or two ungreased baking sheets.
SPRINKLE chips with cheese and spoon the salsa on top.
BAKE until cheese is bubbly, about 3 to 5 minutes.

Hint: You can adjust this recipe (zesty to mild) by altering your choice of prepared salsa.
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Common misspellings: receipe receipt receipts chile chilli chilie.

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