Charlene's Recipe

Layered Nachos

Category: Main entree

Makes 12 servings
Complete in 38 minutes

TIP: wear gloves

Beef filling:
1 tsp vegetable oil
1/2 lb lean ground beef
1 clove of garlic
1 1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp salt
1/4 cup finely chopped red onion
1-2 jalapeno chilies, seeded and chopped
1/4 tsp salt
2 avocados
1 Tbsp fresh lemon juice

Tomato salsa:
1/2 lb plum tomatoes, seeded and chopped
1/4 cup finely chopped sweet green pepper
2 cans (6 oz each) refried beans
6 oz cheddar cheese, shredded (1 1/2 cup)
12 corn tortillas (6 inch)

Prepare beef filling. Heat oil in a small skillet over medium heat. Add beef and garlic and saute until browned, 5 minutes. Breaking beef up with a wooden spoon. Stir in chili powder, cumin and salt; cook 1-2 minutes.
Prepare salsa. Mix tomatoes, green pepper, red onion, jalapenos and salt in a small bowl. Set aside.
Peel, pit and mash avocados. Place in a small bowl. Squeeze lemon juice over avocados but dont mix in. Cover with plastic and set aside.
Heat oven to 400.
Cut tortillas into squares. Place in a single layer on ungreased baking sheets. Spoon 1 Tbsp refried beans on each piece then top with 2 tsp beef filling and 2-3 tsp cheese. Bake in heated 400 oven, 7-8 minutes or until cheese is melted and edges are slightly crisp. Place on a serving platter. Mix lemon juice into mashed avocados. Top nachos with avocado and salsa. Serve immediately.