Crisp Fried Tortilla Pieces Recipe
Ingredients
| Super Nachos | ||
| Lean ground beef | 1/2 pound | |
| Onion | 1 Large, chopped | |
| Salt | To Taste | |
| Liquid hot pepper seasoning | ||
| 1 or 2 cans (about 1 lb. each) retried beans | ||
| Whole green chiles | 1 Can (10oz) | |
| 2 to 3 cups shredded jack or mild Cheddar cheese | ||
| Green red | 3/4 Cup (16 tbs), prepared | |
| 8 cups crisp-fried tortilla pieces or corn-flavored chips | ||
Directions
Crumble ground beef and sausage in a frying pan.
Add onion and cook on high heat, stirring, until meat is lightly browned.
Discard fat; season with salt and liquid hot pepper seasoning to taste.
Spread beans in a shallow 10 by 15-inch oval or rectangular pan or ovenproof dish (or one of equivalent area).
Top evenly with meat.
Sprinkle chiles over bean and meat mixture, cover evenly with cheese, and drizzle with taco sauce.
Cover and chill if made ahead.
Bake, uncovered, in a 400° oven for 20 to 25 minutes or until very hot throughout.
Remove from oven and quickly garnish with some or all of the following: about 1/4 cup chopped green onion (including some tops) and about 1 cup pitted ripe olives; in the center mound 1 can (about 8 oz.) thawed avocado dip (or 1 medium-size ripe avocado, peeled, pitted, and coarsely mashed) and top with about 1 cup sour cream; add a mild, red pickled pepper and fresh coriander (cilantro) or parsley sprigs.
Then quickly tuck about 8 cups fried tortilla pieces or corn-flavored chips just around edges of bean mixture (making a petaled flower effect) and serve at once.
Scoop up bean mixture with tortilla pieces; if desired, keep platter hot on an electric warming tray while serving.
Add onion and cook on high heat, stirring, until meat is lightly browned.
Discard fat; season with salt and liquid hot pepper seasoning to taste.
Spread beans in a shallow 10 by 15-inch oval or rectangular pan or ovenproof dish (or one of equivalent area).
Top evenly with meat.
Sprinkle chiles over bean and meat mixture, cover evenly with cheese, and drizzle with taco sauce.
Cover and chill if made ahead.
Bake, uncovered, in a 400° oven for 20 to 25 minutes or until very hot throughout.
Remove from oven and quickly garnish with some or all of the following: about 1/4 cup chopped green onion (including some tops) and about 1 cup pitted ripe olives; in the center mound 1 can (about 8 oz.) thawed avocado dip (or 1 medium-size ripe avocado, peeled, pitted, and coarsely mashed) and top with about 1 cup sour cream; add a mild, red pickled pepper and fresh coriander (cilantro) or parsley sprigs.
Then quickly tuck about 8 cups fried tortilla pieces or corn-flavored chips just around edges of bean mixture (making a petaled flower effect) and serve at once.
Scoop up bean mixture with tortilla pieces; if desired, keep platter hot on an electric warming tray while serving.
Chef
