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Chili Nacho Dip

Healthycooking's picture
  Chili without beans 7 3⁄8 Ounce (1 Carton)
  Tomato paste 2 Tablespoon
  Canned pinto beans 15 Ounce, drained
  Canned tomatoes with green chilies 1 Can (10 oz), drained and chopped
  Minced fresh cilantro 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 8 Ounce (2 Cups)
  Peeled diced avocado 1 Cup (16 tbs)
  Lemon juice 1 Teaspoon
  Sour cream 16 Ounce (1 Carton)
  Seeded diced tomato 1 Cup (16 tbs)
  Minced green onions 1⁄2 Cup (8 tbs)
  Sliced ripe olives 1⁄2 Cup (8 tbs)

Combine chili and tomato paste; stir well.
Add beans, chopped tomato with green chiles, and cilantro; stir well.
Spread chili mixture in a 10-inch quiche dish; top with cheese.
Bake, uncovered, at 375° for 15 minutes or until cheese melts and mixture is thoroughly heated.
Combine avocado and lemon juice; toss gently to coat.
Spread sour cream over melted cheese.
Top with avocado mixture, diced tomato, green onions, and olives.

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