Recipe - Cheesy Nachos

1 Bag (10 oz) plain, salted
tortilla chips
1 cn (11 oz) condensed
nachoflavored cheese
soup
Three fourths cup Bottled hot, thick, chunky
salsa
3 Scallions, thinly cut or sliced up
1/3 cup Sliced black olives

1. Spread tortilla chips over large platter. In medium saucepan, combine
undiluted soup, salsa and 3 Tbs. water. Heat over low heat to simmering,
stirring occasionally. Simmer 1 minute.

2 Pour soup mixture over chips; sprinkle with scallions and olives.

Makes 8 servings.

Per serving: 235 calories, 5 g protein, 26 g carbohydrate, 14 g fat, 9 mg
cholesterol, 525 mg sodium.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini