Ingredients:
1 ripe avocados, peeled
1 teaspoon lemon juice
1/2 cup finely chopped onions
1/2 cup chopped tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
1 (15 ounce) cans pinto beans, rinsed and drained
2/3 cup water, divided
2 tablespoons vegetable oil
1/2 lb ground beef
1 tablespoon chili powder
7 ounces tortilla chips
2 cups shredded cheddar cheese
1 cup sour cream
Directions:
In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside.
Mash beans with 1/3 cup of water; place in skillet, and cook over medium heat until hot.
Stir in oil; remove from the heat and set aside.
In another skillet cook beef; drain. Stir in chili powder and remaining water; cook until liquid evaporates.
Line a baking sheet with foil. Arrange chips in a single layer.
Top with teaspoonfuls of bean and meat mixtures.
Sprinkle with cheese.
Bake at 400 F until cheese is melted, about 4 minutes.
Top with avocado mixture and sour cream
Serve immediately.
Servings: 6
Time preparation: 20 min.
Time total: 24 min.