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  • Nachos Appetizer

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