Hot Pepper Nachos1 lb hamburger
1 bunch green onions, chopped
salt and pepper to taste
2 cans (15 ounces each) refried beans
3 cups grated WSU Hot Pepper Cheese
3/4 cup mild enchilada sauce
1 cup chopped black olives
1 lb tortilla chips
1 cup sour cream
1 cup avocado dip
Brown hamburger and add white part of onions, salt and pepper. Sautee.
Spread beans in 9 x 13-inch pan. Top evenly with meat mixture. Sprinkle with WSU Hot Pepper Cheese. Pour enchilada sauce over all. Sprinkle on olives and green part of onions.
Bake uncovered at 400ºF. for 20-25 minutes. Serve with tortilla chips, sour cream, and avocado dip. 6-8 Servings