Super Nacho Appetizer Recipe

4 3 5
Super Nacho Appetizer Recipe
Super Nacho Appetizer Recipe photo by Taste of Home
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Super Nacho Appetizer Recipe

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4 3 5
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound chorizo (Mexican sausage)
  • 1 can (31 ounces) refried beans
  • 1 can (4 ounces) diced green chilies, drained
  • 3 cups grated cheddar cheese
  • 3/4 cup bottled taco sauce
  • Guacamole (recipe follows)
  • 1 cup dairy sour cream
  • 1 medium tomato chopped
  • 1/2 cup pimento-stuffed green olives, sliced
  • Additional cheese for garnish
  • GUACAMOLE:
  • 3 large ripe avocados
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon garlic salt

Directions

Brown meats together; drain well. Layer the meat mixture, refried beans, green chilies, grated cheese and taco sauce in 13-in. x 9-in. greased baking pan. Bake at 400° for 20 minutes. For guacamole, peel and pit avocados and mash with remaining ingredients. Remove nacho mixture from oven; let cool about 5 minutes. Top with layers of guacamole, sour cream, tomato, olives and cheese. Serve with tortilla chips. Yield: 30 appetizer servings.
Originally published as Super Nacho Appetizer in Country February/March 1990, p49

Nutritional Facts

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.

  • 1/2 pound ground beef
  • 1/2 pound chorizo (Mexican sausage)
  • 1 can (31 ounces) refried beans
  • 1 can (4 ounces) diced green chilies, drained
  • 3 cups grated cheddar cheese
  • 3/4 cup bottled taco sauce
  • Guacamole (recipe follows)
  • 1 cup dairy sour cream
  • 1 medium tomato chopped
  • 1/2 cup pimento-stuffed green olives, sliced
  • Additional cheese for garnish
  • GUACAMOLE:
  • 3 large ripe avocados
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon garlic salt
  1. Brown meats together; drain well. Layer the meat mixture, refried beans, green chilies, grated cheese and taco sauce in 13-in. x 9-in. greased baking pan. Bake at 400° for 20 minutes. For guacamole, peel and pit avocados and mash with remaining ingredients. Remove nacho mixture from oven; let cool about 5 minutes. Top with layers of guacamole, sour cream, tomato, olives and cheese. Serve with tortilla chips. Yield: 30 appetizer servings.
Originally published as Super Nacho Appetizer in Country February/March 1990, p49

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Reviews forSuper Nacho Appetizer

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pajamaangel User ID: 1603339 8726
Reviewed Jul. 8, 2013

"This was good though next time I will substitute black olives for the pimiento stuffed olives."

MY REVIEW
kamsews User ID: 1423016 15270
Reviewed Mar. 30, 2010

"We served this at our Super Bowl party. Everyone loved it. Once the ingredients are gathered it's easy to put together."

MY REVIEW
tkarinas User ID: 4389335 39438
Reviewed Oct. 24, 2009

"It looks and tastes absolutely delicious. My family loved it and I would definitely make it again."

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