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Title: Skillit Nachos:
Categories: Polkadot Mexican Ground
Yield: 1 Servings
| 1 | lb | Ground Beef |
| 1 | md | Onion, chopped |
| 2 | c | Picante sause (salsa for you people that aren't cooking-lite |
| 1 | 15-ounce can pinto or black bean, rinsed and drained (We lea | |
| 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 By fatfree-request@fatfree.com on Jun 16, 1997
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