Nachos Schulz
1 15-ounce can chili beans in chili gravy
9 tablespoons picante sauce
1 15-ounce bag corn tortilla chips
4 cups grated cheddar cheese
1 avocado
1 tablespoon fresh lemon juice
1½ cups sour cream
1 tablespoon grated onion
4 scallions, both white and green parts, chopped
1 cup pitted black olives, chopped
1 tomato, chopped
Preheat the oven to 400°. Mash the beans with ½ cup of the picante sauce until well mixed. Grease 2 9- by 13-inch pans. Place half the chips in each pan, then spoon the bean mixture over them. Sprinkle the grated cheese on top. Bake for about 10 minutes or until the cheese is melted and the beans are bubbling.
Meanwhile, peel, pit, and mash the avocado, then mix it with the lemon juice, ½ cup of the sour cream, the grated onion, and 1 tablespoon p
