Go Back

Loaded Nachos with Campbell’s® Tomato Soup

Prep Time 15 mins
Cook Time 25 mins


  • 15 oz can Pinto beans, drained and rinsed
  • 15 oz can Black Beans, drained and rinsed
  • 1 onion, diced small
  • 2-3 jalapenos, diced small
  • 1.5 tbsp taco seasoning
  • 2 tsp garlic, minced
  • 1 tsp cumin powder
  • 1 tsp red chili powder
  • 2 tsp chipotle in adobo
  • 1/4 cup cilantro, chopped
  • 10.75oz can Campbell’s® Tomato Soup + 1 Can Water
  • 2 tbsp oil
  • Nacho Chips


  • shredded lettuce
  • pico de gallo
  • pickled jalapenos
  • sour cream
  • shredded cheese
  • Guacamole


  • Heat oil in a large pan over medium high heat. Once the oil is hot add the jalapenos and onions and cook until slightly translucent. Next add the garlic and cook until it is fragrant.
  • Add the beans, rest of the dry seasonings and stir well for about 1-2 minutes and then add the tomato soup and water and bring to a simmer. Once it comes to a simmer, reduce the heat to low and cook for about 6-8 minutes until the sauce is thickened. Remove from heat and add the cilantro and stir.
  • Layer the nachos by placing tortilla chips in a shallow oven safe casserole or sheet pan and then layer with the bean filling and cheese and keep layering until you’ve used up the bean filling.
  • Place under the broiler for about 4-5 minutes until the cheese is melted. Remove from heat, load up with toppings and enjoy!