In a 12-inch skillet, brown meat with onion; drain. Add picante sauce, beans, and chili powder; bring to a boil. Reduce heat and simmer uncovered 5 minutes. Stil in tomato, avocado and olives; remove from heat. Sprinkle with cheese; spoon sour cream onto center of meat mixture. Place a row of tortilla chips around edge of skillet; serve immediately with additional tortilla chips, flour tortillas, and additional picanta sauce. This recipe was conceived by Michael Koelsch, a high-school junior from Idaho Falls, Idaho; he won $1,000 for it in the 6th annual Pace Picante Sauce Young Cooks Recipe Contest. You can cut the fat in this recipe by using extra-lean ground beef, low-fat cheese, and nonfat sour cream, but it doesnt taste as good. ;) * The Polka Dot Palace BBS 1-201-822-3627 Posted by UMMM... on 06-28-95 Posted to MC-Recipe Digest V1 #707 by Lisa Clarke
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|Serving Size: 1 Serving (1112g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2161 (74%)|
|Amt Per Serving||% DV|
|Total Fat 240.1g||320 %|
|Saturated Fat 87.7g||438 %|
|Monounsaturated Fat 86.5g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 680.4mg||209 %|
|Sodium 1276.9mg||44 %|
|Potassium 2441.1mg||64 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 28g|
|Protein 146.8g||210 %|
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Calories per serving: 2917
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