NACHO CASSEROLE

Nacho Casserole

Source: San Jose Mercury circa 1965

Serving size: 4

1 pound lean ground beef
1 large onion, chopped
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chiles, drained
1 cup shredded Cheddar cheese
1 1/2 cups shredded Monterey jack cheese
1 cup taco sauce
1/4 cup chopped green onions including tops
1 (4 ounce) can chopped ripe olives, drained
1 ripe avocado, mashed
1 cup 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 a 9 x 13-inch baking dish; top with meat mixture. Sprinkle chiles, then cheeses, then taco sauce over all. Bake at 400 degrees 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.