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Super Nachos Recipe

Like most of our recipes, this was inspired by my mother, Ventura Cavazos, who started this restaurant over 40 years ago. My husband and I carry on the tasty family tradition.—Loma-Linda's Adela Mundt, Toledo, Ohio

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Super Nachos Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

25 5 30

Ingredients

1 ripe avocado, peeled
1 teaspoon lemon juice
1/2 cup finely chopped onion
1/2 cup chopped tomato
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained
2/3 cup water, divided
2 tablespoons canola oil
1/2 pound ground beef
1 tablespoon chili powder
7 ounces tortilla chips
2 cups (8 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream

Directions

In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside. Mash beans with 1/3 cup of water; place in skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside.
In another skillet, cook the ground beef over medium heat until no longer pink; drain. Stir in chili powder and remaining water; cook until liquid evaporates.
Line a baking sheet with foil. Arrange chips in a single layer. Top with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese. Bake at 400° until cheese is melted, about 4 minutes. Serve with avocado mixture and sour cream. Serve immediately. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 451 calories, 28 g fat (13 g saturated fat), 64 mg cholesterol, 458 mg sodium, 31 g carbohydrate, 5 g fiber, 17 g protein.

Originally published as Super Nachos in Taste of Home June/July 1995, p51