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Super Nacho Appetizer

Mexican food is popular for potluck gatherings here in South Texas, and this dish always brings "oohs" and "aahs". It's usually served as an appetizer, but is hearty enough for a main course along with a salad and Spanish rice. —Connie Bolton, San Antonio, Texas
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    30 servings

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound uncooked chorizo
  • 2 cans (16 ounces each) refried beans
  • 1 can (4 ounces) chopped green chilies
  • 3 cups shredded cheddar cheese
  • 3/4 cup bottled taco sauce
  • 3 large ripe avocados, peeled and pitted
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic salt
  • 1 cup sour cream
  • 1 medium tomato, chopped
  • 1/2 cup sliced pimiento-stuffed olives
  • Additional shredded cheddar cheese
  • Tortilla chips

Directions

  • Crumble beef and chorizo into a large skillet; cook over medium heat until no longer pink. Drain well. In a greased 13x9-in. baking dish, layer the meat mixture, refried beans, chilies, cheese and taco sauce. Bake, uncovered, at 400° for 20 minutes.
  • For guacamole, in a small bowl, mash the avocados. Stir in lemon juice and garlic salt. Cool nacho mixture for 5 minutes. Top with guacamole, sour cream, tomato and olives. Garnish with additional cheese. Serve with tortilla chips.

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