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Title: Picante Super Skillet Nachos
Categories: Meat Mexican
Yield: 6 Servings
| 1 | lb | Ground beef |
| 1 | Medium onion, chopped | |
| 2 | c | Pace Picante Sauce |
| 1 | cn | (15 oz) pinto or black beans |
| Rinsed and drained | ||
| 1 | ts | Chili powder |
| 1 | lg | Tomato, chopped |
| 1 | lg | Avocado, seeded and diced |
| 1/2 | c | Sliced ripe olives |
| 1 | c | Shredded cheddar cheese |
| 1 | c | Sour cream, as desired |
| Tortilla chips and/or | ||
| Warmed flour tortillas |
In 12-inch skillet, brown meat with onion; drain. Add Pace Picante Sauce, beans and chili powder; bring to a boil. Reduce heat and simmer uncovered 5 minutes. Stir 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 Pace Picante Sauce.
From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Recipe Author: Michael Koelsch, Idaho Falls, Idaho (Grand prize, Young Cooks Recipe Contest)
Typed for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120
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