Nacho Popcorn
Yield
2 servingsPrep
10 minCook
7 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
popcorn, popped
|
*
|
| 2 | cups |
corn chips
|
*
|
| ¼ | cup |
butter
or margarine |
|
| 1 ½ | teaspoons |
taco seasoning mix
Mexican |
*
|
| ¾ | cup |
cheese
taco, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
popcorn, popped
|
*
|
| 473 | ml |
corn chips
|
*
|
| 59 | ml |
butter
or margarine |
|
| 7.5 | ml |
taco seasoning mix
Mexican |
*
|
| 177 | ml |
cheese
taco, shredded |
|
Directions
Heat oven to 300℉ (150℃).
Spread popcorn and corn chips in a shallow baking pan lined with foil.
Melt butter in small pan.
Stir in Mexican seasoning.
Pour over popcorn mixture and toss well.
Sprinkle with cheese and toss to mix.
Bake 5 to 7 minutes until cheese is melted.
Serve at once.
Makes about 3½ quarts.
