Description
A hearty baked nacho dip layered with seasoned beef, chorizo, refried beans, melted cheddar cheese, and taco sauce, then topped with fresh guacamole, sour cream, tomatoes, and olives.
Ingredients
Scale
- 1/2 pound ground beef
- 1/2 pound uncooked chorizo
- 2 cans (16 ounces each) refried beans
- 1 can (4 ounces) chopped green chiles
- 3 cups shredded cheddar cheese
- 3/4 cup bottled taco sauce
- 3 large ripe avocados peeled and pitted
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic salt
- 1 cup sour cream
- 1 medium tomato chopped
- 1/2 cup sliced pimiento stuffed olives
- Additional shredded cheddar cheese
- Tortilla chips
Instructions
- Cook ground beef and chorizo in a large skillet over medium heat until no longer pink and drain well
- Spread the cooked meat mixture evenly in a greased 13×9 inch baking dish
- Layer refried beans over the meat followed by green chiles shredded cheddar cheese and taco sauce
- Bake uncovered at 400°F for 20 minutes until hot and bubbly
- Mash avocados in a small bowl then stir in lemon juice and garlic salt to make guacamole
- Allow the baked mixture to cool for 5 minutes
- Spread guacamole over the top then add sour cream chopped tomato and sliced olives
- Garnish with additional shredded cheddar cheese and serve with tortilla chips
Notes
- Drain the cooked meat well to avoid excess grease
- Use freshly shredded cheese for smoother melting
- Add jalapeños or green onions for extra flavor if desired
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 35 mg