Super Nacho Appetizer Recipe
Mexican food is popular for potluck gatherings here in South Texas, and this dish always brings "oohs" and "aahs". It's usually served as an appetizer, but is hearty enough for a main course along with a salad and Spanish rice. —Connie Bolton, San Antonio, Texas
- 1/2 pound ground beef
- 1/2 pound uncooked chorizo
- 2 cans (16 ounces each) refried beans
- 1 can (4 ounces) chopped green chilies
- 3 cups (12 ounces) shredded cheddar cheese
- 3/4 cup bottled taco sauce
- 3 large ripe avocados, peeled and pitted
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic salt
- 1 cup (8 ounces) sour cream
- 1 medium tomato, chopped
- 1/2 cup sliced pimiento-stuffed olives
- Additional shredded cheddar cheese
- Tortilla chips
- 1. Crumble beef and chorizo into a large skillet; cook over medium heat until no longer pink. Drain well. In a greased 13-in. x 9-in. baking dish, layer the meat mixture, refried beans, chilies, cheese and taco sauce. Bake, uncovered, at 400° for 20 minutes.
- 2. For guacamole, in a small bowl, mash the avocados. Stir in lemon juice and garlic salt. Cool nacho mixture for 5 minutes. Top with guacamole, sour cream, tomato and olives. Garnish with additional cheese. Serve with tortilla chips. Yield: 30 servings.
1/2 cup equals 163 calories, 11 g fat (5 g saturated fat), 30 mg cholesterol, 374 mg sodium, 8 g carbohydrate, 3 g fiber, 8 g protein.
Enjoy this recipe with a sparkling wine.
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