1 (8 oz.) can tomato sauce
1 (4 oz.) can diced green chilies
1/2 c. chopped green pepper
1 green onion, sliced
1/4 tsp. Tabasco
1 (10 oz.) bag fresh unflavored tortilla chips
2 c. grated cheddar cheese
1 soft California avocado
1 tsp. lemon juice
1/2 tsp. salt
1/2 c. sour cream

Combine tomato sauce, green chilies, green pepper, green onion and Tabasco sauce in bowl. Let stand 15 minutes. Place tortilla chips in shallow 8 x 10 inch baking pan. Pour on sauce. Then sprinkle grated cheese over chips. Broil nachos for 3 minutes or until cheese melts. Just before serving, mash avocado with lemon juice and seasoned salt in small bowl. Dollop "guacamole" and sour cream on hot nachos. Serve immediately.