Nachos

Background

Emily Felt and I were really hungry one day back in 1986... We were in the mood for nachos, so we ran to the store, bought lots of goodies and went to her house to make a really filling nacho dip. Since then I've modified it a bit.

Recipe

1 bag tortilla chips
1-1 1/2 lbs ground beef (optional)
1 large can refried beans
1/2 lb cheddar cheese (shredded)
16 oz sour cream
8 leaves leaf lettuce, shredded
3 tomatoes, diced
2 avocados, diced
1/2 cup jalapeno peppers, chopped (optional)
2 cups salsa (your choice)
1 small can black olives, sliced
3 tbsp green onions, finely chopped

Heat refried beans on low to medium, keep warm. Brown ground beef and drain off fat (add seasonings of your choice). In a 13x9 inch baking pan spread refried beans on evenly. Top with beef. Add cheddar, sour cream, lettuce, tomatoes, avocados, and salsa. Garnish with peppers, olives, and onions. Serve with tortilla chips and salsa.

Notes

I like to use blue corn tortilla chips or chili-lime tortilla chips.