Picante super skillet nachos
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | Medium onion, chopped | |
| 2 | cups | Pace Picante Sauce |
| 1 | can | (15 oz) pinto or black beans |
| Rinsed and drained | ||
| 1 | teaspoon | Chili powder |
| 1 | large | Tomato, chopped |
| 1 | large | Avocado, seeded and diced |
| ½ | cup | Sliced ripe olives |
| 1 | cup | Shredded cheddar cheese |
| 1 | cup | Sour cream, as desired |
| Tortilla chips and/or | ||
| Warmed flour tortillas | ||
Directions
In 12-inch skillet, brown meat with onion; drain. Add Pace Picante Sauce, beans and chili powder; bring to a boil. Reduce heat and simmer uncovered 5 minutes. Stir in tomato, avocado and olives; remove from heat. Sprinkle with cheese; spoon sour cream onto center of meat mixture. Place a row of tortilla chips around edge of skillet; serve immediately with additional tortilla chips, flour tortillas and additional Pace Picante Sauce.
From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Recipe Author: Michael Koelsch, Idaho Falls, Idaho (Grand prize, Young Cooks Recipe Contest) Typed for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120