Nacho Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Lean ground beef,
1 large: Onion, , chopped
1: 16 oz can refried beans,
1 can: , (4 oz) chopped green chiles,, drained
1 cup: Shredded cheddar cheese,
1 1/2 cup: Shredded Monterey jack cheese,
1 cup: Taco sauce,
1/4 cup: Chopped green onions, including tops
1 can: (4 oz) chopped ripe olives, , drained
1: Ripe avocado, , mashed
1 cup: Sour cream,
Tortilla chips,
Directions:
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 1960s.
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
Source from luhu.jp
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 1960s.
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
Source from luhu.jp