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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 30 |
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Mexican food is popular for potluck gatherings here in South Texas, and this dish always brings oohs and aahs . It's usually served as an appetizer, but is hearty enough for a main course along with a salad and Spanish rice. Ingredients:
1/2 pound ground turkey or beef |
1/2 pound uncooked chorizo |
2 cans (16 ounces each) refried beans |
1 can (4 ounces) chopped green chilies |
3 cups (12 ounces) shredded cheddar cheese |
3/4 cup bottled taco sauce |
3 large ripe avocados, peeled and pitted |
1 tablespoon lemon juice |
1/4 teaspoon garlic salt |
1 cup (8 ounces) sour cream |
1 medium tomato, chopped |
1/2 cup sliced pimiento-stuffed olives |
additional shredded cheddar cheese |
tortilla chips |
Directions:
1. Crumble beef and chorizo into a large skillet; cook over medium heat until no longer pink. Drain well. In a greased 13-in. x 9-in. baking dish, layer the meat mixture, refried beans, chilies, cheese and taco sauce. Bake, uncovered, at 400° for 20 minutes.
2. For guacamole, in a small bowl, mash the avocados. Stir in lemon juice and garlic salt. Cool nacho mixture for 5 minutes. Top with guacamole, sour cream, tomato and olives. Garnish with additional cheese. Serve with tortilla chips. Yield: 30 servings.
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