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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Perfect for a quick get-together....... Ingredients:
3 tablespoons olive oil |
2 large onions, chopped |
1 green pepper, chopped |
1 teaspoon chili powder |
2 lbs ground chuck |
8 ounces unseasoned refried beans |
1/4 teaspoon black pepper |
1 teaspoon salt |
1 teaspoon oregano |
1/2 teaspoon cumin |
2 cloves garlic, crushed |
3 tablespoons medium hot picante salsa |
1 (16 ounce) bag tortilla chips |
1 1/2 cups cheddar cheese, shredded |
1 1/2 cups monterey jack cheese, shredded |
shredded lettuce |
chopped tomato |
chopped avocado |
chopped onion |
sliced olive |
sour cream |
chunky salsa |
Directions:
1. Line 2 jelly-roll pans with foil.
2. Set aside.
3. In large skillet, heat 2 Tablespoons of oil and saute onions and green pepper until tender.
4. Push aside of skillet.
5. Add remaining 1 Tablespoon oil and simmer chili powder one minute.
6. Combine with vegetables and remove from pan.
7. Brown meat in same skillet.
8. Drain off fat.
9. Add cooked vegetables, beans, and remaining seasonings including picante sauce.
10. Simmer 5 minutes.
11. Remove from heat.
12. Into the prepared pans, layer Tostitos, overlapping.
13. Top with meat filling.
14. Cover with cheese.
15. Bake at 350 degrees for 3-5 minutes or until cheese is melted.
16. Serve with side dishes and the toppings for everyone to build their own sloppy nachos.
17. Filling can be made in advance and frozen.
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