Publisher Photo
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 ripe avocado, peeled
  • 1 teaspoon lemon juice
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped tomato
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2/3 cup water, divided
  • 2 tablespoons vegetable oil
  • 1/2 pound ground beef
  • 1 tablespoon chili powder
  • 7 ounces tortilla chips
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (8 ounces) sour cream

Directions

In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside. Mash beans with 1/3 cup of water;
place in skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside. In another skillet, brown the ground beef; drain. Stir in chili powder and remaining water; cook until liquid evaporates. Line a baking sheet with foil. Arrange chips in a single layer. Top with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese. Bake at 400° until cheese is melted, about 4 minutes. Top with avocado mixture and sour cream. Serve immediately. Yield: 6-8 servings.
Originally published as Super Nachos in Taste of Home June/July 1995, p51

Nutritional Facts

1 each: 451 calories, 28g fat (13g saturated fat), 64mg cholesterol, 458mg sodium, 31g carbohydrate (3g sugars, 5g fiber), 17g protein.

  • 1 ripe avocado, peeled
  • 1 teaspoon lemon juice
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped tomato
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2/3 cup water, divided
  • 2 tablespoons vegetable oil
  • 1/2 pound ground beef
  • 1 tablespoon chili powder
  • 7 ounces tortilla chips
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (8 ounces) sour cream
  1. In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside. Mash beans with 1/3 cup of water;
  2. place in skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside. In another skillet, brown the ground beef; drain. Stir in chili powder and remaining water; cook until liquid evaporates. Line a baking sheet with foil. Arrange chips in a single layer. Top with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese. Bake at 400° until cheese is melted, about 4 minutes. Top with avocado mixture and sour cream. Serve immediately. Yield: 6-8 servings.
Originally published as Super Nachos in Taste of Home June/July 1995, p51

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HeyjudeTol User ID: 7542009 4679
Reviewed Dec. 16, 2013

"Loma Linda's in Toledo . . . Doesn't get any better than this!!"

MY REVIEW
Judy129 User ID: 6823195 3155
Reviewed Jan. 26, 2013

"We always have to order the super nachos at Loma Linda's. it wouldn't be the same without starting our meal with these!"

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vlapierre User ID: 1708418 4678
Reviewed Apr. 29, 2012

"Super delicious!"

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