Nacho Casserole
- 1 lb Lean ground beef
- 1 lg Onion;, chopped
- 1 16 oz can refried beans
- 1 cn (4 oz) chopped green
- -chiles,, drained
- 1 c Shredded cheddar cheese
- 1 1/2 c Shredded Monterey jack
- -cheese
- 1 c Taco sauce
- 1/4 c Chopped green onions;
- -including tops
- 1 cn (4 oz) chopped ripe olives;,
- -drained
- 1 Ripe avocado;, mashed
- 1 c Sour cream
- 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 on Sep 1, 1997
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
