Nachos
A seven-layer-style nacho platter. Transcribed from Better Homes and Gardens New Cook Book, 10th edition (1989), printed page 10.
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Ingredients
- 1/2 pound bulk pork sausage or ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 16-ounce can refried beans
- 6 cups tortilla chips
- 1/2 cup sliced pitted ripe olives
- 1 4-ounce can diced green chili peppers, drained
- 1 1/2 cups shredded cheddar cheese
- Avocado dip, dairy sour cream, and salsa (optional)
Instructions
- Cook the meat, onion, and garlic until the meat is brown. Drain, then stir in the refried beans.
- Arrange half of the tortilla chips on each of two 12-inch ovenproof platters. Layer half of the meat-and-bean mixture, olives, chili peppers, and cheese on each platter.
- Bake at 350 F for 5 to 7 minutes or until the cheese melts. Serve with avocado dip, dairy sour cream, and salsa, if desired.
- Microwave option: In a 2-quart casserole, microwave the meat, onion, and garlic, covered, on high for 3 to 5 minutes or until no pink remains, stirring once. Drain well and stir in the beans. Assemble as directed, then microwave on high for 2 to 3 minutes.
Tools
- Skillet
- Two 12-inch ovenproof platters
- Oven
- 2-quart microwave-safe casserole (optional)
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Nachos from Majlish restaurant (01).jpg" by Moheen Reeyad; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Nachos_from_Majlish_restaurant_(01).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.