Super Nachos

Thanks to Anne Noller for reminding me of this recipe my mom used to make and share with others. Super Nachos an easy dish to make, tastes great and is wonderful for leftovers. The recipe calls for beef, but I’ve also made it with chicken and it’s very good as well. This dish can be made as appetizers – I’ve brought it to a Super Bowl gathering and it was a nice addition – or as a main meal. I hope you enjoy!

Super Nachos

1 lb. lean ground beef

1 medium to large onion, chopped

1 teaspoon salt

1-14 oz can refried beans

1-4 oz can green chilis, chopped and drained

1/2 lb. shredded monterey jack or mild cheddar cheese

3/4 cup taco sauce (mild or hot, depending on your preference)

1 medium avocado, mashed

1 cup sour cream

1/4 cup green onion, chopped (we thought there was enough onion in the dish already so we did not include this)

1 cup pitted ripe olives, sliced

tortilla chips, for dipping

Brown beef and onion, crumbling beef into fine pieces and drain. Season with salt. Spread refried beans in a 3L shallow oven proof dish. Top with meat mixture. Sprinkle green chilis over beans, then cheese. Drizzle taco sauce over all. If made ahead, cover and chill at this point.

Bake at 400 degrees for 20 minutes. Spread mashed avocado over mixture, then sour cream. Garnish with green onions and olives. Serve with tortilla chips.

To reheat any leftovers, grate enough cheese to make a new top layer and bake until heated through. If serving for appetizers, serves 20.

Credit: The Best of Bridge

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