Super Nachos

We’re right in the thick of football season, and baseball season is coming to a close, so it’s the perfect time to get some delicious snacking in (and what better excuse?).

Nachos seem to be the penultimate sports-watching snack. Pretty much the only constant are tortilla chips and cheese, with other toppings ranging from beans, chili, chiles, sour cream, tomatoes, quacamole — the list goes on! The great thing about nachos is that they can be easily tailored to individual tastes and preferences, and can be a casual presentation with a big pile of chips with toppings dumped on top, or can be a bit more “elegant” with each chip separately getting its own layer of toppings.

Super Nachos

1 ripe avocado, peeled
1 tsp. lemon juice
1/2 cup finely chopped onion
1/2 cup chopped fresh tomato
1/4 tsp. salt
1/8 tsp. pepper
1 can (15 oz) pinto beans, rinsed and drained
2/3 cup water, divided
2 Tbsp vegetable oil
1.2 pound ground beef
1 Tbsp. chili powder
7 oz tortilla chips
2 cups (8 oz) shredded cheddar cheese
1 cup (8 oz) sour cream

~ In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt & pepper; set aside.

~ Mash beans with 1/3 cup water, some salt & pepper; place in a skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside.

~ In another skillet, brown beef; drain. Stir in chili powder and remaining water & some salt & pepper.

~ Line baking sheet with foil. Arrange chips in a single layer. Top with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese.

~ Bake at 400 F until cheese is melted, about 4 minutes. Top with avocado mixture and sour cream.

~ Serve immediately. Makes 6-8 servings.

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With that, this is my last posting here at the food/recipes section of Blisstree! For the last year this has been one of my most favorite areas to post at, and I’ll miss it. However, you can also still find me at Chocolate Bytes and Pets here at Blisstree!

[image: flickr]