*  Exported from  MasterCook  *
                               DELUXE NACHOS
 Recipe By     : 
 Serving Size  : 48   Preparation Time :0:00
 Categories    : Mexican                          Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
                         -----REFRIED BEANS-----
    2       c            Dry pinto beans
    1       lg           Onion
    1                    Ham hock
      1/2   c            Lard
   12                    Corn tortillas
                         Lard for deep frying
    1       c            Shredded Jack cheese
    1       c            Shredded cheddar cheese
    2                    Jalapeno chiles (or more)
                         - finely chopped
    1       c            Finely diced tomatoes
    1       c            Finely chopped cilantro
   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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