Yield: 4 Servings
|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