Super Nachos
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6-8 servings.
Like most of our recipes, these super nachos were inspired by my mother, Ventura Cavazos, who started this restaurant over 40 years ago. My husband and I carry on the tasty family tradition. —Loma-Linda's Adela Mundt, Toledo, Ohio
Ingredients
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1 ripe avocado, peeled
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1 teaspoon lemon juice
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1/2 cup finely chopped onion
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1/2 cup chopped tomato
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 can (15 ounces) pinto beans, rinsed and drained
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2/3 cup water, divided
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2 tablespoons canola oil
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1/2 pound ground beef
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1 tablespoon chili powder
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7 ounces tortilla chips
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2 cups shredded cheddar cheese
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1 cup sour cream
Directions
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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; place in skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside.
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2.
In another skillet, cook the ground beef over medium heat until no longer pink; drain. Stir in chili powder and remaining water; cook until liquid evaporates.
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3.
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. Serve with avocado mixture and sour cream. Serve immediately.
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