Nacho casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | large | Onion;, chopped |
| 1 | 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 | Ripe avocado;, mashed | |
| 1 | cup | Sour cream |
| Tortilla chips | ||
Directions
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