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Super Nacho Appetizer

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 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

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

  • 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, chiles, 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.

Nutrition Facts

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