super nacho appetizer

Lynnda Cloutier


An excellent appetizer that is always a welcome addition to any cocktail party.Source unknown

★★★★★ 2 votes


1/2 pound ground beef
1/2 pound uncooked chorizo
two cans refried beans, 16 ounces each
one can chopped green chiles, 4 ounces
3 cups shredded cheddar cheese, 12 ounces
3/4 cup bottled taco sauce
three large ripe avocados, peeled and pitted
1 tablespoon lemon juice
1/4 teaspoon garlic salt
1 cup sour cream
one medium tomato, chopped
1/2 cup sliced pimientos stuffed olives
additional shredded cheddar cheese
tortilla chips


1crumble beef and chorizo into a large skillet. Cook over medium heat until no longer pink. Drain well. In a greased 13 x 9" baking dish, layer the meat mixture, refried beans, chilies, cheese and taco sauce. Bake, uncovered at 400° for 20 minutes.
2For guacamole, in a small bowl, mash the avocados. Stir in lemon juice and garlic salt. Cool nacho mixture for five minutes. Top with guacamole, sour cream, tomato and olives. Garnish with additional cheese. Serve with tortilla chips. Serves 30

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