Steak & Cheese Nachos with Chile Verde Sals

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Ingredients:

18 oz bag tortilla chips
1/2 lb Queso Oaxaca Mexican cheese, shredded
2 tablespoons olive oil
1/2 lb cooked filet mignon cut into bite-sized pieces
1-12 oz can whole pinto beans
1 cup cooked rice
2 cups Mexican cheese
2 teaspoons taco seasoning
1/2 teaspoon chili powder
Salt to taste optional
4 cups romaine lettuce shredded
1 avocado diced
1/2 cup 5-Minute Restaurant Style Salsa
1/4 cup sour cream
1/2 bunch cilantro loosely chopped
1 lime cut into quarters

READ ALSO:  Pork Verde Enchiladas

for Chile Verde Salsa :

6 tomatillos husked and washed. About 2 cups.
3 tablespoon of chopped onion
1 clove of garlic
2 or 3 serranos peppers if using Jalapeño peppers use 1
Salt to taste
About 3 cups of water to cook the tomatoes and peppers.
4 tbsp Chopped Chilantro Optional

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