Nachos Schulz
Yield
6 servingsPrep
40 minCook
5 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
chili beans
in chili gravy |
* |
| 9 | tablespoons |
picante sauce
|
|
| 15 | ounces |
tortilla chips
corn |
|
| 4 | cups |
cheddar cheese
grated |
|
| 1 | each |
avocados
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 ½ | cups |
sour cream
|
|
| 1 | tablespoon |
onions
grated |
|
| 4 | each |
scallions, spring or green onions
with top, chopped |
|
| 1 | cup |
olives
pitted, chopped |
*
|
| 1 | each |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
chili beans
in chili gravy |
* |
| 135 | ml |
picante sauce
|
|
| 433.5 | ml/g |
tortilla chips
corn |
|
| 946 | ml |
cheddar cheese
grated |
|
| 1 | each |
avocados
|
|
| 15 | ml |
lemon juice
|
|
| 355 | ml |
sour cream
|
|
| 15 | ml |
onions
grated |
|
| 4 | each |
scallions, spring or green onions
with top, chopped |
|
| 237 | ml |
olives
pitted, chopped |
*
|
| 1 | each |
tomatoes
chopped |
|
Directions
Preheat the oven to 400℉ (200℃).
Mash the beans with one-half cup of the picante until well mixed.
Grease two 9" x 13" baking pans.
Place half the chips in each pan, then spoon the bean mixture over them.
Sprinkle the grated cheese on top.
Bake for about 5 minutes or until the cheese is melted and beans are bubbling.
Meanwhile, peel, pit and mash the avocado, then mix it with the lemon juice, ½ cup of the sour cream, the grated onion, and 1 tablespoon of the picante.
Garnish the nachos with the guacamole you just made, the remainder of the sour cream, scallions, tomato, and olives.
