Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias

-----------------------REFRIED BEANS----------------------------
2 c Dry pinto beans -Water
1 lg Onion 1/2 c Lard
1 Ham hock Salt

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

Place beans, whole onion and ham hock in saucepan. Add water to cover.
Bring to boil, cover and simmer 1 1/2 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

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