| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Goldilocks, Appetizers |
8 |
Servings |
INGREDIENTS
| 15 |
oz |
Refried beans — or |
|
|
Chili beans in chili sauce |
|
|
Mashed |
| 1/2 |
c |
Picante sauce — plus 1 |
|
|
Tablespoon |
| 15 |
oz |
Tortilla chips — corn |
| 4 |
c |
Grated cheddar cheese |
| 1 |
|
Avocado |
| 1 |
tb |
Fresh lemon juice |
| 1 1/2 |
c |
Sour cream — divided |
| 1 |
tb |
Grated onion |
| 4 |
qt |
Scallions, white and green |
|
|
Chopped |
| 1 |
c |
Pitted black olives — |
|
|
Chopped |
| 1 |
|
Tomato — chopped |
INSTRUCTIONS
Set oven to 400F. Grease 2 9- by 13-inch pans.
Mix beans with 1/2 cup picante sauce until well mixed. Place half the
chips
in each pan, then spoon the bean mixture over them. Sprinkle the grated
cheese
on top. Bake for about 10 minutes or until the cheese is melted and the
beans
are bubbling.
Meanwhile, peel, pit, and mash the avocado, then mix it with the lemon
juice, 1/2 cup sour cream, the grated onion, and 1 tablespoon picante
sauce.
Garnish the nachos with guacamole, the remaining 1 cup sour crean,
scallions,
tomato, and olives.
Posted to MC-Recipe Digest V1 #156
Date: Tue, 16 Jul 1996 08:38:27 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : Diane Mott Davidson. The Cereal Murders
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