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
Super Nacho Appetizer
Super Nacho Appetizer
Prep Time
15 min
Cook Time
20 min
Yield
30 servings
Ingredients
- 1/2 pound ground beef
- 1/2 pound uncooked chorizo
- 2 cans (16 ounces each) refried beans
- 1 can (4 ounces) chopped green chiles
- 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 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, chiles, 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.
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