Catalina's Cheese Chips 'n Guacamole
 

Ingredients:

Meat Sauce
1 12oz. can roast beef (or roast your own)
1 small can chopped California olives
1 small can chopped green chilies
¼ to ½ of a fresh sweet onion minced
1 cup mild or hot Herdez salsa
Add fresh garlic or garlic powder to taste
Salt to taste
Optional: 1 tbsp. cumin powder

Bed of chips
16 oz. salted White or Yellow Tortilla chips
12 - 16 oz. Monterey Jack Cheese
12 - 16 oz. Mild Cheddar Cheese
1 can drained whole large olives

Guacamole
1 or 2 California Avacadoes (Air freight only)
Peal and remove seed
Mash to a smooth consistancy
Add a touch of garlic powder
Sald & Pepper to taste
Optional
Chopped onion & tomatoes (optional)
Fresh cilandro (optional)
Chopped green jalapenos


Preparing the Meat Sauce
Put all the ingredients for the meat sauce into a 1 or 2 quart covered sauce pot. Mix until the beef begins to shred. Stir often on medium heat and bring to a brisk boil then turn down to simmer. Let the sauce simmer while stirring occasionally until most of the liquid has been cooked away. Remove from the stove and let the mixture cool for 30 minutes.

Preparing the Chips
Grate both cheeses together and set aside in the refrigerator. Spread chips evenly (about 1 1/2 inches deep) on a 16 ½" oval platter from ClayDesign.com. After the meat sauce has cooled, spread the mixture with a dinner fork or your fingers onto the chips until they are covered. Cover the chips and beef with grated cheese and top with evenly spaced crushed or whole olives. Preheat the oven to 400°F and bake until the cheese is completely melted and bubbling; approximately 20 minutes.

Serve right out of the oven. Drizzle Pico Pica Mexican mild or hot sauce over the melted cheese. Be careful not to burn fingers and lips, Serve with the guacamole as a dipping side dish.