Green Chile Nachos
Ingredients
- ¾ lb ground beef
- 1 cup salsa verde
- 1 (15-oz) can pinto beans, drained and rinsed
- ½ (10-oz) pkg multigrain tortilla chips
- 1½ cups shredded Cheddar cheese
- ½ (10-oz) container refrigerated pico de gallo
- 1 avocado, sliced
- ¼ cup sour cream
- 2 Tbsp water
Instructions
- Preheat oven to 400°F. Cook beef in a large nonstick skillet over medium heat until browned and crumbly; drain, and return to skillet. Add salsa and beans; cook 8 minutes or until slightly thickened.
- Spread three-fourths of chips on a large baking sheet. Top with beef mixture, ¾ cup cheese, one-fourth of chips, and ¾ cup cheese.
- Bake 10 minutes or until cheese is melted. Top with pico de gallo and avocado. Combine sour cream and water; drizzle over nachos.
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