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Title: Skillit Nachos Categories: Polkadot, Ummm..., Mexican, Ground meat Yield: 1 Servings 1 lb Ground Beef 1 md Onion, chopped 2 c Picante sause -(salsa for you people that -aren't cooking-literate) 1 15-ounce can pinto or -black bean, rinsed and -drained (We leave these out -because of my allergies) 1 ts Chili powder (We use more) 1 lg Tomate, chopped 1 lg Or 2 small ripe avocados, -seeded and diced 1/2 c Sliced ripe olives 1 c Grated cheddar cheeses -(4 ounces) 1/2 To 1 cup sour cream, as -desired Tortilla chips Warmed flour tortillas In a 12-inch skillet, brown meat with onion; drain. Add picante sauce, beans, and chili powder; bring to a boil. Reduce heat and simmer uncovered 5 minutes. Stil in tomato, avocado and olives; remove from heat. Sprinkle with cheese; spoon sour cream onto center of meat mixture. Place a row of tortilla chips around edge of skillet; serve immediately with additional tortilla chips, flour tortillas, and additional picanta sauce. This recipe was conceived by Michael Koelsch, a high-school junior from Idaho Falls, Idaho; he won $1,000 for it in the 6th annual Pace Picante Sauce Young Cooks Recipe Contest. You can cut the fat in this recipe by using extra-lean ground beef, low-fat cheese, and nonfat sour cream, but it doesn't taste as good. ;) * The Polka Dot Palace BBS 1-201-822-3627 Posted by UMMM... on 06-28-95 Posted to MC-Recipe Digest V1 #707 by Lisa Clarke 9 |