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Nachos Schulz


* 15 oz chili beans in chili gravy
* 9 Tbsp picante sauce
* 15 oz corn tortilla chips
* 4 cups cheddar cheese grated
* 1 avocado
* 1 Tbsp lemon juice
* 1 1/2 cup sour cream
* 1 Tbsp onion, grated
* 4 scallions, both white and green parts, chopped
* 1 tomato, chopped

# Preheat the oven to 400 F. Mash the beans with one-half cup of the picante until well mixed. Grease two 9" x 13" baking pans. Place half the chips in each pan, then spoon the bean mixture over them. Sprinkle the grated cheese on top. Bake for about 10-12 minutes or until the cheese is melted and 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 tablespoon of the picante. Garnish the nachos with this guacamole mixture, the remainder of the sour cream, scallions, tomato, and olives.

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