Cornachos 2003

YIELD: 8 servings

16 oz. black beans, canned, drained
14 oz. salsa, prepared, mild
1 tsp. chili powder
40 oz. Cornados Big Stix
4 oz. Jalapeno peppers, rings
16 oz. nacho cheese sauce, prepared
4 oz. sour cream
4 oz. guacamole
8 leaves Cilantro

1. Simmer black beans, salsa and chili powder in skillet for 2 minutes.

2. Prepare Cornados Big Stix according to package directions. (Salt away from fryer).

3. To prepare order: Place 5 oz. of Cornados Big Stix on the base of a warm plate.

4. Top with 1⁄2 oz. sliced jalapeno pepper rings, 3 oz. black bean mixture, and 2 oz. nacho cheese sauce.

5. Garnish side of plate with sour cream and guacamole.

6. Top with cilantro leaf.

Recipe and photo from Simplot.