| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Fixed | 20 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Nacho corn chips |
| 10 | lb | Ground beef |
| 3 | tb | Cumin; ground |
| 4 1/2 | tb | Garlic salt |
| 1/4 | c | Onion flakes |
| 3 | tb | Chili powder |
| 1 | c | Durkee red hot cayenne pepper sauce |
| 5 | c | Black beans; canned |
| 1 1/4 | c | Durkee red-hot cayenne pepper sauce |
| 4 | c | Sharp cheddar cheese; grated |
| 4 | c | Monterey jack cheese; grated |
| 2 1/2 | c | Guacamole; prepared |
| 2 1/2 | c | Red-hot salsa dressing |
INSTRUCTIONS
Place nacho chips on cookie sheets. Brown meat in skillet and drain fat. Add cumin, garlic salt, onion flakes, chili powder and Durkee sauce. Continue to cook until beef is no longer pink. Portion over corn chips. Combine black beans and 1 1/4 cup Red-hot Sauce in saucepan. Coarsely mash beans. Simmer over moderate heat until thick. Portion over ground beef. Sprinkle cheeses over beans. Top cheeses with remaining ingredients in order given. Bake in preheated conventional oven at 350F for 5 to 8 minutes, or until thoroughly heated. Cut into 20 squares per sheet pan. Busted by Christopher E. Eaves <cea260@airmail.net> Recipe by: Durkee Red Hot Cayenne Pepper Sauce Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 16, 1998
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