Recipe - Deluxe Nachos

Karen Mintzias

REFRIED BEANS
2 cup Dry pinto beans
1 lg Onion
1 Ham hock
Water
One half cup Lard
Salt

NACHOS
12 Corn tortillas
Lard for deep frying
Salt
1 cup Shredded Jack cheese
1 cup Shredded cheddar cheese
2 Jalapeno chiles (or more);
finely chopped
1 cup Finely minced tomatoes
1 cup Finely chopped cilantro

Place beans, whole onion and ham hock in saucepan. Add water to cover.
Bring to boil, cover and simmer 1 One half hours, or until beans are tender.
Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to
beans and mash with potato masher. Season to taste with salt. Set aside.

To make nachos, cut tortillas in quarters and fry in deep hot lard until
crisp. Drain and season lightly with salt. Arrange tortillas in single
layer on large ovenproof platter. Sprinkle half each of Jack and cheddar
cheeses over tortilla chips. Sprinkle chiles over cheeses. Top with dollops
of refried beans and gently spread over mixture. (Reserve any extra beans
for another use.) Sprinkle with half of remaining cheeses. Top with
tomatoes and cilantro, then with remaining cheeses. Bake at 375F until
cheeses are melted and bubbly, about 15 minutes. Serve at once.

Created by: Red Onion, Los Angeles

(C) 1992 The Los Angeles Times

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini