Super Nachos



6 servings



1 ripe avocado, peeled
1 tsp. lemon juice
1/2 cup finely chopped onion
1/2 cup chopped tomato
1/4 tsp. salt
1/8 tsp. pepper
1 can (15 oz.) pinto beans, rinsed and drained
2/3 cup water, divided
2 tbsp. vegetable oil
1/2 lb. ground beef
1 tbsp. chili powder
7 oz. tortilla chips
2 cups shreddded cheddar cheese
1 cup sour cream


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 water; place in a skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside. In another skillet, brown beef; drain. Stir in chili powder and remaining water; cook until liquid evaporates. Line a baking sheet with foil. Arrange chips in asingle layer. Top with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese. Bake at 400°F until cheese is melted, about 4 minutes. Top with avocado mixture and sour cream. Serve immediately.

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