Nachos San Diego Style

Recipe Ingredients

1/2 lb	227g / 8oz	Lean ground beef
1/2 lb	227g / 8oz	Chorizo
1 lb	454g / 16oz	Onion - chopped (large)
1/2 teaspoon	2.5ml	Tabasco sauce
2		Refried beans
1		Chopped green chiles
6 oz	170g	Monterey jack cheese - grated
6 oz	170g	Sharp cheddar cheese - grated
3/4 cup	177ml	Mild green taco sauce
3/4 cup	177ml	Mild red taco sauce
1/2 cup	31g / 1.1oz	Green onions - chopped
3/4 cup	177ml	Sliced black olives
2 cups	474ml	Guacamole - see recipe below
1 cup	237ml	Sour cream
8 sections		Fresh coriander
1 section		Radish rose - for garnish (large)
		Tortilla chips guacamole
2		Ripe avocados - mashed (large)
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Onion - finely chopped
1 tablespoon	15ml	Fresh lemon juice

Recipe Instructions

Prepare the guacamole by combining ingredients and mixing well. Set aside and refrigerate. Preheat a large skillet over moderately high heat. Crumble the ground beef and sausage into pan.

Add the onion and cook, stirring, until the meat is lightly browned and the onion is softened, about 5 minutes. Pour off any fat and season with the Tabasco sauce and salt to taste. Set aside to cool.

In a large (4 quart) shallow ovenproof dish, spread the refried beans over the bottom. Spread the cooked meat evenly over the beans.

Sprinkle the chopped chilies over the meat. Toss together the cheeses and arrange on top. Drizzle the two taco sauces over all in a decorative pattern. (The recipe can be made ahead up to this point.) Cover and refrigerate up to 24 hours.

Return to room temperature before baking. Preheat the oven to 350F. Bake for 20 to 30 minutes, or until hot and bubbly. Remove from the oven and immediately sprinkle on the chopped green onions and sliced olives.

Mound the guacamole in the center. Top with sour cream, leaving some guacamole showing around the edges.

Garnish with coriander sprigs and a radish rose. Serve with a basket of tortilla chips for dipping.

Source:
Carole Rock

Rating

Average rating:

9 (1 votes)

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