Nachos Schulz

Recipe Ingredients

15 oz	426g	Chili beans in chili gravy
9 tablespoons	135ml	Picante sauce
15 oz	426g	Corn tortilla chips
4 cups	948ml	Cheddar - grated
1		Avocado
1 tablespoon	15ml	Lemon juice
1 1/2 cups	355ml	Sour cream
1 tablespoon	15ml	Onion - grated
4		Scallion; with top - chopped
1 cup	146g / 5.1oz	Olive - black pitted, chopped
1		Tomato - chopped

Recipe Instructions

Preheat the oven to 400F. 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 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, 1/2 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.

*The Cereal Murders* Diane Mott Davidson

Source:
Carole Rock

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