Ingredients:
10 cups (2.5 L) tortilla chips
2 lbs (1 kg) bulk pork sausage, cooked and drained
2 cans(127 mL each) Old El Paso* Chopped Green Chilies, drained
4 tsp (20 mL) Old El Paso* Taco Seasoning Mix (from 35 g pouch)
4 roma (plum) tomatoes, chopped (1 1/3 cups/325 mL)
4 medium green onions, sliced (1/4 cup/50 mL)
4 cups (1 L) finely shredded Colby-Monterey Jack cheese (about 1 lb/500 g)
Success : If you can't find bulk sausage, you can buy Italian sausages and take meat out of the casings.Variation : Pump up the flavour of these colourful nachos by using bulk chorizo sausage instead of the bulk pork sausage. Or try Monterey Jack cheese with jalapeno peppers instead of the Co-Jack. Serve With : Serve these nifty nachos with sour cream and your favourite salsa.