Ingredients:
3 tablespoons olive oil
2 large onions, chopped
1 green peppers, chopped
1 teaspoon chili powder
2 lbs ground chuck
8 ounces unseasoned refried beans
1/4 teaspoon black pepper
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon cumin
2 cloves garlic, crushed
3 tablespoons medium hot picante salsa
1 (16 ounce) bags tortilla chips
1 1/2 cups cheddar cheese, shredded
1 1/2 cups monterey jack cheese, shredded
shredded lettuce
chopped tomatoes
chopped avocados
chopped onions
sliced olives
sour cream
chunky salsa
Directions:
Line 2 jelly-roll pans with foil.
Set aside.
In large skillet, heat 2 Tablespoons of oil and saute onions and green pepper until tender.
Push aside of skillet.
Add remaining 1 Tablespoon oil and simmer chili powder one minute.
Combine with vegetables and remove from pan.
Brown meat in same skillet.
Drain off fat.
Add cooked vegetables, beans, and remaining seasonings including picante sauce.
Simmer 5 minutes.
Remove from heat.
Into the prepared pans, layer Tostitos, overlapping.
Top with meat filling.
Cover with cheese.
Bake at 350 degrees for 3-5 minutes or until cheese is melted.
Serve with side dishes and the toppings for everyone to build their own sloppy nachos.
Filling can be made in advance and frozen.
Servings: Serve
Time preparation: 15 min.
Time total: 20 min.