- 1 package (26 oz.) Ore-Ida® Country Style or Southern Style Hash Browns thawed
- 1 1/2 cups cojack or pepperjack cheese, shredded
- 1 (10 1/2 oz.) can condensed cream of chicken soup, undiluted
- 1 cup light or regular sour cream
- 1/2 cup frozen Ore-Ida® Chopped Onions
- 1/3 cup bottled roasted red peppers, drained and diced, or 1 jar (2 oz.) chopped pimientos, drained
- 1/2 teaspoon salt
- 1 cup fresh French or Italian bread crumbs
- 2 tablespoons butter or margarine, melted
-cooked chicken or ham (optonal)

Heat oven to 350°. In a large bowl, combine all ingredients except bread crumbs and butter, mixing well. Spread into an ungreased 11 X 7-inch baking dish or 2-quart casserole. Toss bread crumbs with melted butter; arrange over casserole. Bake 30 minutes or until bread crumbs are golden brown and mixture is bubbly.

On a microwave safe platter or on a cookie sheet for 350 degree oven spread tortilla chips close together but not touching. Spread refried beans liberally over each chip. Spread salsa over the refried beans on each chip. Add sliced jalapenos to taste on chips to taste hot and place black olives on chips that you don’t want to taste hot. Then spread shredded jack or cheddar cheese liberally over each chip. Top with mozarella cheese and then add black olives on the top of each. Either place microwave platter in microwave for two to three minutes to melt cheese or place cookie sheet in 350 degree oven for five or so minutes until cheese is melted and chip toppings are heated through. Top with sour cream and/or guacamole. This was my children’s favorite quickie meal and they enjoyed all being involved in building the nachos. These are really good and make a satisfying meal as well as an appetizer.