Nacho casserole

Yield: 4 Servings

Measure Ingredient
1 pounds Lean ground beef
1 large Onion;, chopped
1 \N 16 oz can refried beans
1 can (4 oz) chopped green chiles,, drained
1 cup Shredded cheddar cheese
1½ cup Shredded Monterey jack cheese
1 cup Taco sauce
¼ cup Chopped green onions; including tops
1 can (4 oz) chopped ripe olives;, drained
1 \N Ripe avocado;, mashed
1 cup Sour cream
\N \N Tortilla chips

Brown beef and crumble in a large skillet. Add onions and cook until translucent. Season to taste with salt and pepper. Spread refried beans in the bottom of an 11/13 inch baking dish; top with meat mixture. Sprinkle chiles, then cheeses, then taco sauce over all. Bake at 400°F for 20 minutes. Remove from oven and sprinkle green onions and olives over all.

Mound mashed avocado in the center; top with sour cream. Serve with chips.

NOTES : This recipe appeared in the San Jose Mercury during the mid 1960's.

It was an immediate hit with my two sons and we often had it for dinner.

Recipe by: San Jose Mercury Posted to MC-Recipe Digest V1 #768 by Crane Walden <cranew@...> on Sep 1, 1997

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