Nachos schulz

Yield: 6 Servings

Measure Ingredient
15 ounces Chili beans in chili gravy
9 tablespoons Picante sauce
15 ounces Corn tortilla chips
4 cups Cheddar; grated
1 \N Avocado
1 tablespoon Lemon juice
1½ cup Sour cream
1 tablespoon Onion; grated
4 \N Scallion; with top, chopped
1 cup Olive, black pitted; chopped
1 \N Tomato; chopped
\N \N ---*The Cereal Murders*
\N \N Diane Mott Davidson

Preheat the oven to 400 F. Mash the beans with one-half cup of the picante until well mixed. Grease two 9" x 13" baking pans. Place half the chips in each pan, then spoon the bean mixture over them.

Sprinkle the grated cheese on top. Bake for about minutes or until the cheese is melted and beans are bubbling.

Meanwhile, peel, pit and mash the avocado, then mix it with the lemon juice, ½ cup of the sour cream, the grated onion, and 1 tablespoon of the picante. Garnish the nachos with the guacamole you just made, the remainder of the sour cream, scallions, tomato, and olives.

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