 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
|
Ingredients:
1 (7 3/8-ounce) carton chili without beans |
2 tablespoons tomato paste |
1 (15-ounce) can pinto beans, drained |
1 (10-ounce) can tomatoes with green chiles, drained and chopped |
1/2 cup minced fresh cilantro |
2 cups (8 ounces) shredded cheddar cheese |
1 cup peeled, diced avocado |
1 teaspoon lemon juice |
1 (16-ounce) carton sour cream |
1 cup seeded, diced tomato |
1/2 cup minced green onions |
1/2 cup sliced ripe olives |
Directions:
1. 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.
2. 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. Serve with tortilla chips.
|
|