Ingredients
1 ripe avocado, peeled1 teaspoon lemon juice1/2 cup finely chopped onion1/2 cup chopped tomato1/4 teaspoon salt1/8 teaspoon pepper1 can (15 ounces) pinto beans, rinsed and drained2/3 cup water, divided2 tablespoons canola oil1/2 pound ground beef1 tablespoon chili powder7 ounces tortilla chips2 cups shredded cheddar cheese1 cup sour cream
Preparation
In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside. Mash beans with 1/3 cup of water; place in skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside.
In another skillet, cook the ground beef over medium heat until no longer pink; drain. Stir in chili powder and remaining water; cook until liquid evaporates.
Line a baking sheet with foil. Arrange chips in a single layer. Top with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese. Bake at 400° until cheese is melted, about 4 minutes. Serve with avocado mixture and sour cream. Serve immediately.
