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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Like most of our recipes, this was 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 (8 ounces) shredded cheddar cheese |
1 cup (8 ounces) 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. Yield: 6-8 servings.
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