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Source: FamilyTime Community Cookbook

Nachos Schulz
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Serves: 6-8
Prep Time: 10 minutes
Cook Time: 10 minutes
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1 15oz can chili beans, in chili gravy
9 Tbsp. picante sauce
1 15oz. bag corn tortilla chips
4 cups Cheddar cheese, grated
1 avocado
1 Tbsp. fresh lemon juice
1 1/2 cups sour cream
1 Tbsp. onion, grated
4 scallions, both white and green parts, chopped
1 cup black olives, pitted & chopped
1 tomato, chopped

Preheat the oven to 400F degrees. Mash the beans with 1/2 cup of the picante sauce until well mixed. Grease 2 9x13 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, 1/2 cup of the sour cream, the grated onion, and 1 tbsp. picante sauce.

Garnish the nachos with the guacamole, the remaining 1 cup sour cream, scallions, tomato, and olives.

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