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Super Nacho Appetizer

Total Time

Prep: 15 min. Bake: 20 min.


30 servings

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 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


  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.

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Average Rating:
  • pajamaangel
    Jul 8, 2013

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

  • monaher26
    Jul 31, 2012

    No comment left

  • kamsews
    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.

  • tkarinas
    Oct 24, 2009

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

  • badkitty1116
    Feb 4, 2008

    No comment left