Source of Recipe
From "Goldy's Kitchen Cookbook" by Diane Mott Davidson
"Tex-Mex food is extremely popular in Colorado. This is the version our family enjoys when we watch football games and discuss why the Bronco offense is lined up in the spread, the I, the split, or the shotgun. (If you have a husband and three sons who love football, these are things you need to learn.) This dish is easy to prepare in advance, too. The bean mixture can be made ahead, covered with plastic wrap, and refrigerated; the cheese can be grated; the scallions, tomatoes, and olives chopped. You can make the guacamole while the nachos heat, or you can substitute store-bought guacamole."
List of Ingredients
◦ Contents of one 15-ounce can chili beans in chili sauce
◦ ½ cup plus 1 tablespoon picante sauce
◦ One 15-ounce bag tortilla chips
◦ 4 cups grated cheddar cheese
◦ 1 avocado
◦ 1 tablespoon fresh lemon juice
◦ 1 ½ cups regular or light sour cream
◦ 1 tablespoon freshly grated onion
◦ 4 scallions, chopped (including tops)
◦ 1 cup canned pitted black olives, chopped
◦ 1 tomato, chopped
Preheat the oven to 400° F. Grease two 9-by-13-inch baking pans.
In a medium bowl, mash the beans with their sauce and ½ cup of the picante sauce until well mixed. Divide the tortilla chips between the baking pans, then spoon the bean mixture over them. Sprinkle the cheddar on top. Bake for 10 minutes, or until the cheese is melted and the beans are bubbling.
Meanwhile, make the guacamole: Peel, pit, and scoop the avocado into a bowl. Mash it, then mash in the lemon juice, ½ cup of the sour cream, the grated onion, and remaining 1 tablespoon picante sauce.
Garnish the nachos with the guacamole, the remaining 1 cup sour cream, scallions, olives, and tomato.
Makes 6 to 8 servings