Open-Face Tacos

Name: Open-Face Tacos
Yield: Yield: 45 - 50 appetizer servings
Ingredients: 1 lb lean ground beef; 1 (1 1/4 oz.) pkg taco seasoning mix; 1 cup water; 1 (5 1/2 oz.) can round flat 2 1/2 inch tortilla chips; 2 cups (8 oz.) grated Cheddar cheese; 2 medium tomatoes, chopped; 1 avocado, thinly sliced; 1/2 cup dairy sour cream (optional)

Yield: 45 - 50 appetizer servings

Ingredients

1 lb lean ground beef
1 (1 1/4 oz.) pkg taco seasoning mix
1 cup water
1 (5 1/2 oz.) can round flat 2 1/2 inch tortilla chips
2 cups (8 oz.) grated Cheddar cheese
2 medium tomatoes, chopped
1 avocado, thinly sliced
1/2 cup dairy sour cream (optional)

Instructions

In a medium skillet cook beef until browned, stirring with a fork or spoon to crumble meat. Drain and discard drippings. Stir in taco seasoning mix and water. Bring to boil, simmer 10 - 15 minutes stirring occasionally. Arrange a single layer of tortilla chips on an ungreased baking sheet. Preheat broiler if necessary. Place oven rack 5 to 8 inches from heating element. Spoon about 2 teaspoons meat mixture on each chip. Sprinkle cheese evenly over chips. Place under broiler until bubbly. Top each chip with about 2 pieces of tomato and 1 avocado slice. Top with sour cream if desired. Serve immediately. Yield: 45 - 50 appetizer servings.