Chili Bacon Nachos

Ingredients

• 8 corn tortillas
• � cup canola oil
• 1 cup of chili (homemade or canned)
• 1 fresh jalapeno pepper (sliced)
• 1 tomato (diced)
• 3 tablespoons diced red onion
• 1 cup shredded cheddar cheese
• 3 tablespoons Hormel Real Crumbled Bacon
• � of an avocado
• 4 tablespoons salsa
• � cup sour cream
• � of a lime

Directions

1. Preheat the oven to 350 degrees F.
2. For the Chips: Cut each tortilla into quarters. Heat the oil in a skillet on medium heat. The oil should be about � inch deep in the skillet. Put about 8 to 10 of the tortilla quarters in the hot oil at a time. Turn the tortilla chips as they cook so each side is golden brown.
3. When the chips are done cooking, lay them on a plate over a paper towel to absorb the excess oil. Set the chips aside.
4. For the Bacon Guacamole: In a small bowl, add the avocado, 1 tablespoon of the red onions (reserving the other 2 tablespoons for the nachos), 1 tablespoon salsa (reserving 3 tablespoons to serve with the nachos), 1 tablespoon of the crumbled bacon (reserving 2 tablespoons for the nachos), and the juice from 1 quarter of the lime (reserving the other 2 quarters for garnish).
5. Mix the ingredients using a spoon so that the avocado is in small pieces (rather than smashing up the avocado with a fork). Then salt and pepper to taste and top with some of the crumbled bacon.
6. For the Nachos: Add the chips to an oven-proof plate or skillet. Top the chips with the chili, shredded cheese, sliced jalapeno, remaining diced onions, and the remaining crumbled bacon. Bake in a preheated oven until the cheese is melted (about 6 minutes).
7. Top the warm nachos with the diced tomatoes and serve them with side dishes of sour cream, the remaining salsa, and the bacon guacamole. Garnish with the remaining lime wedges.