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

How to Make super nacho appetizer


  1. crumble 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.
  2. For 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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