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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 6 |
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These are great! I like to serve them as appetizers. They are great for things like Superbowl parties, or when guests or over. I have even made them ahead and then taken to someone else's house and popped them in oven there, and then topped them. This recipe comes from Loma-Linda's Mexican Cuisine. 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 (15 ounce) can pinto beans, rinsed and drained |
2/3 cup water, divided |
2 tablespoons vegetable oil |
1/2 lb 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.
2. Mash beans with 1/3 cup of water; place in skillet, and cook over medium heat until hot.
3. Stir in oil; remove from the heat and set aside.
4. In another skillet cook beef; drain. Stir in chili powder and remaining water; cook until liquid evaporates.
5. Line a baking sheet with foil. Arrange chips in a single layer.
6. Top with teaspoonfuls of bean and meat mixtures.
7. Sprinkle with cheese.
8. Bake at 400°F until cheese is melted, about 4 minutes.
9. Top with avocado mixture and sour cream
10. Serve immediately.
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