| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Tex-, Mex | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@foothill.net> on Sep 1, 1997
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