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