Nachos Appetizer
List of Ingredients
A slightly more robust take on the popular multi-layered "Tex Mex" dip.
12 corn tortillas
Oil for deep frying
1/2 pound chorizo sausage
1/2 pound lean ground beef
1 large onion, chopped
2 (16 ounce) cans refried beans
1 (4-ounce) can chopped green chiles
3 cups grated Monterey Jack cheese
3/4 cup bottled taco sauce
1/4 cup chopped green onion
3 or 4 Roma tomatoes, chopped
1 avocado, peeled, seeded and mashed
1 cup sour cream
Recipe
Cut tortillas into sixths. Fry in deep hot oil until crisp. Drain on paper towels and salt to taste. (Note: alternatively, you could substitute good quality commercially prepared tortilla chips.)
Remove casing from sausage and crumble into a skillet. Saute sausage, and ground beef until meat is lightly browned. Drain off most of the grease. Add onions and continue to saute until the onions are soft and translucent and the meat is thoroughly browned. Add salt to taste.
Use a large oven-proof baking dish, platter, or pizza pan, about 10 by 15-inches or equivalent area. Spread refried beans on baking dish and top evenly with meat mixture. Cover with chiles, sprinkle with grated cheese.
Drizzle taco sauce over cheese. This may be covered and refrigerated at this point up to 24 hours ahead.
When ready to serve, bake uncovered in 400 degree oven for 20 to 25 minutes or until hot. Remove from oven and sprinkle with green onions and the chopped tomatoes. Put a mound of mashed avocado in the center. Put dollops of sour cream over all. Tuck fried tortilla pieces all around edges of platter and serve.
Adapted from "Colorado Cache," by the Junior League of Denver.
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