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| 15 x ca. 30 g | Refried beans -- or |
| | Chili beans in chili sauce |
| | Mashed |
| 1/2 Tasse | Picante sauce -- plus 1 |
| | Tablespoon |
| 15 x ca. 30 g | Tortilla chips -- corn |
| 4 Tasse | cheddar cheese grated |
| 1 | Avocado |
| 1 Esslöffel | lemon juice fresh |
| 1 1/2 Tasse | sour cream divided |
| 1 Esslöffel | onion grated |
| 4 ca. 1 Liter | Scallions, white and green Chopped |
| 1 Tasse | Pitted black olives -- Chopped |
| 1 | Tomato chopped |
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Set oven to 400F. Grease 2 9- by 13-inch pans.
Mix beans with 1/2 cup picante sauce until well mixed. Place half the chips
in each pan, then spoon the bean mixture over them. Sprinkle the grated cheese
on top. Bake for about 10 minutes or until the cheese is melted and the beans
are bubbling.
Meanwhile, peel, pit, and mash the avocado, then mix it with the lemon juice, 1/2 cup sour cream, the grated onion, and 1 tablespoon picante sauce.
Garnish the nachos with guacamole, the remaining 1 cup sour crean, scallions,
tomato, and olives.
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