Salsa Verde Nachos Supreme
From DaleInCO 12 years agoIngredients
- ½ lb ground beef shopping list
- 2 Tbsp chopped onion shopping list
- 1 tsp minced garlic shopping list
- 2/3 cup salsa verde shopping list
- ½ of 14 oz can of refried beans shopping list
- tortilla chips, 6 ounces shopping list
- 1 cup shredded sharp cheddar cheese shopping list
- ¼ cup diced tomatoes shopping list
- ½ of 4 oz can of sliced black olives shopping list
- 6 sliced green onions shopping list
- Sliced jalapeno peppers shopping list
- sour cream shopping list
- guacamole shopping list
- guacamole shopping list
- 1 soft avocado shopping list
- ½ tsp minced onion shopping list
- ¼ tsp minced garlic shopping list
- 1 tsp lemon juice shopping list
- sea salt and freshly cracked black pepper, to taste shopping list
- Mash the avocado with a fork in a bowl, stir in the remaining ingredients, top with the avocado pit. Cover with plastic wrap and refrigerate for at least an hour. shopping list
How to make it
- Make the guacamole at least one hour prior to making the nachos.
- Sauté the beef, onions and garlic till the meat is browned and cooked through, drain off the fat. Transfer the meat mixture to a mixing bowl and let it cool. Once the meat is cool enough to handle crumble it into tiny pieces with your fingers. Mix in the salsa, refried beans, and the optional chilies in a bowl till all is thoroughly combined. Return everything to the skillet and heat till bubbly and warm throughout, lower heat and slowly simmer for 5 minutes.
- Spread the chips in glass casserole dish, evenly top with the beef/bean mixture. Evenly spread the cheese over all and microwave on high till the cheese is melted, about 2 minutes in a 1000W oven.
- Top the nachos with tomatoes, green onions, olives, peppers. Scoop the sour cream and guacamole into the corners.
People Who Like This Dish 2
- superfox12082 Somewhere, Minnesota
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- DaleInCO Centennial, CO
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