Super Nachos

Total Time Prep/Total Time: 30 min.
Yield 6-8 servings
Test Kitchen Approved
Like most of our recipes, these super nachos were inspired by my mother, Ventura Cavazos, who started this restaurant over 40 years ago. My husband and I carry on the tasty family tradition. —Loma-Linda's Adela Mundt, Toledo, Ohio

Ingredients

  • 1 ripe avocado, peeled
  • 1 teaspoon lemon juice
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped tomato
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2/3 cup water, divided
  • 2 tablespoons canola oil
  • 1/2 pound ground beef
  • 1 tablespoon chili powder
  • 7 ounces tortilla chips
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream

Directions

  1. In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside. Mash beans with 1/3 cup of water; place in skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside.
  2. In another skillet, cook the ground beef over medium heat until no longer pink; drain. Stir in chili powder and remaining water; cook until liquid evaporates.
  3. Line a baking sheet with foil. Arrange chips in a single layer. Top with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese. Bake at 400° until cheese is melted, about 4 minutes. Serve with avocado mixture and sour cream. Serve immediately.
Like most of our recipes, these super nachos were inspired by my mother, Ventura Cavazos, who started this restaurant over 40 years ago. My husband and I carry on the tasty family tradition. —Loma-Linda's Adela Mundt, Toledo, Ohio
Recipe Creator

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