Recipe: Nachos (4)

NOT HOT NACHOS
1/2 lb. ground beef
1 (15 oz.) can refried beans
1 (8 oz.) can tomato sauce
1/2 tsp. dry mustard
1/2 tsp. chili powder
1 pkg. taco seasoning
1 sm. onion, chopped
1/2 green pepper, chopped
Brown the ground beef and drain. Mix in all other ingredients. Bring to a boil. Let mixture cool. Put into a 9 inch pie plate. Mix together: 8 ounces sour cream, 1/2 teaspoon chili powder and 2 tablespoons grated cheddar or American cheese. Spread over meat mixture. Shred lettuce and put on top of sour cream. Shred cheddar cheese on top of lettuce. Serve with Nacho chips.

MAIN DISH NACHOS
1 lb. ground beef
1 onion
1 can refried beans (heated through)
8 oz. Monterey Jack cheese (shredded)
1 can green chilies (chopped)
1 bottle taco sauce
8 oz. sour cream
Cook ground beef and onion in chili juice. Drain off fat. Layer 1/2 beef, then all of beans, cheese, the rest of beef, then the chilies in a baking dish. Pour taco sauce over mixture, then put on sour cream. Bake at 350 for 25-30 minutes. Let set for a couple of minutes. Serve with chips.

SUPER NACHOS
1 can refried beans
1 sm. can green chilies, chopped
1 jar salsa
1 lb. ground beef
8 oz. Monterey Jack cheese, grated &
mixed
8 oz. Colby or Cheddar cheese, grated
& mixed
1 sm. onion
Green onions
1 (8 oz.) carton sour cream
Brown meat and onion; salt and pepper to taste. Spread refried beans in bottom of large baking dish. Cover with hamburger. Top with chilies. Cover that with cheese and drizzle with salsa. Bake at 400 degrees for 15 to 20 minutes or until bubbly. Remove and top with chopped green onions. Spoon on dabs of sour cream. Serve with nacho chips.

DESSERT NACHOS
11 graham crackers or 50 to 60 vanilla
wafers
3 1/2 c. (8 oz.) Cool Whip Non-Dairy
Whipped Topping, thawed
1 c. chopped strawberries
1 c. chopped kiwi fruit
1 c. sliced bananas
Strawberry Topping, Butterscotch or
Caramel Topping
Break graham crackers in half. Score each half diagonally with knife; break apart to form triangles. Place half the triangles in a single layer on a plate. Spread evenly with half of the whipped topping, then top with half of the fruit. Drizzle with strawberry and butterscotch or caramel topping, then repeat layers. Makes 6 to 8 servings.