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Rio Grande Nachos

Source of Recipe


FamilyFun Magazine






List of Ingredients



• 1 (16-oz.) bag tortilla chips
  
• 1-1/2 cups refried beans (canned or homemade)
  
• 1 tomato, chopped
  
• 1 onion, chopped
  
• 1 jalapeno, seeded and minced
  
• 2 cups grated Monterey Jack cheese
  
• Salsa (use homemade Pico de Gallo or store-bought salsa)
  
• Creamy Guacamole (see recipe below)
  






Instructions



1. Preheat the oven to 375 degrees (F).
   
   
2. Spread out the tortilla chips on a baking tray. Spoon the refried beans onto the chips. Add the vegetables. Sprinkle the cheese over the top of the chips and bake for 6 to 8 minutes, or until the cheese has melted. Serve with salsa and guacamole.
   
   Serves 4 to 6
   
   CREAMY GUACAMOLE: Peel and chop 3 ripe avocados and place the pieces in a small mixing bowl. (Reserve one of the avocado pits.) Using a fork, mash the avocados until you have a creamy mixture. Stir in juice from 1 lime. Add chopped onion (1 small onion), 1 crushed clove of garlic, 1/2 teaspoon pepper and 1/2 teaspoon salt; mix well. Add 1/2 cup salsa to the avocado mixture to give the guacamole a bite. (If you'd like your guacamole to be mild, omit the salsa.) This is best served within an hour or so of making it, since it browns quickly. Put the avocado pit in the guacamole to slow this process. (Makes approximately 2 cups.)