Super Nacho Appetizer Recipe

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

Super Nacho Appetizer Recipe

Read Reviews
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 uncooked chorizo
  • 2 cans (16 ounces each) refried beans
  • 1 can (4 ounces) chopped green chilies
  • 3 cups 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

Directions

Crumble beef and chorizo into a large skillet; cook over medium heat until no longer pink. Drain well. In a greased 13x9-in. baking dish, layer the meat mixture, refried beans, chilies, cheese and taco sauce. Bake, uncovered, at 400° for 20 minutes.
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.
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 uncooked chorizo
  • 2 cans (16 ounces each) refried beans
  • 1 can (4 ounces) chopped green chilies
  • 3 cups 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 13x9-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.
Originally published as Super Nacho Appetizer in Country February/March 1990, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSuper Nacho Appetizer

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

Loading Image