Microwave Tex-Mex Nachos
A processed cheese with a creamy texture, Velveeta's quick-melting properties make it an excellent choice for microwave recipes.
Preparation time: 5–8 minutes
Cooking time: 3–5 minutes
INGREDIENTS | SERVES 4
- 5 cups nacho chips
- 6 ounces Velveeta cheese, sliced
- 2 cups red kidney beans
- 1 tablespoon chili powder, or to taste
- ½ teaspoon ground cumin
- 3 tablespoons sour cream
- ½ cup sliced olives, optional
Lay out the nacho chips on a plate.
Place the Velveeta cheese in a 2-quart microwave-safe casserole dish. Microwave on high until the cheese is nearly melted, stopping and stirring every 30 seconds (total time will be about 1½ minutes).
Stir in the kidney beans, chili powder, ground cumin, and sour cream. Microwave on high heat for 1 minute, and then as needed until the cheese is melted and everything is heated through.
Spoon the cheese and bean mixture over the nacho chips. Garnish with the olives.