Layered Nachos With Avocado |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is my daughter Kerri's most requested recipe. The cream must be thick enough to spread, not a whipping cream, one that is quite thick when bought. Update: I forgot to buy refried beans today but I found a great recipe here on by Elizabeth Fullerton, her Refried Beans. I will be using this instead of buying from the supermarket in future, it was so good. Ingredients:
1 (435 g) can refried beans (we use old el paso) |
300 ml double cream (we use delicious dollop) |
1 (35 g) packet taco seasoning mix, only use 1/2 to 3/4 (we use old el paso,) |
1 avocado (diced into 1cm pieces) |
1 large tomato, ripe (diced into 1cm pieces) |
cracked pepper |
salt, to taste |
1/2-3/4 cup cheese, grated |
Directions:
1. Using a large shallow serving dish like a flan dish layer each of the ingredients as follows:.
2. Spread the refried chilli beans on the bottom of dish.
3. Mix double cream with taco seasoning and make this the next layer.
4. Dice avocado and tomato into 1 cm pieces and make this the third layer - season with salt and pepper.
5. Sprinkle the cheese over leaving some colour showing through.
6. Serve at room temperature with corn chips.
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