|
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. |
|
