| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Appetizer |
16 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
lg |
Onion; chopped |
|
|
Salt to taste |
| 1 |
lb |
Refried beans |
| 1 |
cn |
(4-oz) chopped chilies; drained |
| 1 1/2 |
c |
Grated Monterey Jack cheese |
| 1 1/2 |
c |
Grated mild Cheddar cheese |
| 3/4 |
c |
Taco sauce |
| 3 |
|
Green onions; chopped |
| 1 |
cn |
(2.25-oz) sliced ripe olives; drained |
| 1 |
md |
Avocado; mashed |
| 1 |
c |
Sour cream |
|
|
Tortilla chips |
INSTRUCTIONS
Brown beef and onion. DRAIN THOROUGHLY. Season with salt. Spread refried
beans in a 10x15 ovenproof dish. Top with meat and onion mixture. Sprinkle
with chopped chilies, then cheeses. Drizzle taco sauce over all. Bake,
uncovered, at 400 degrees for 20 minutes. Garnish with green onions and
olives. Mound avocado in center. Top with sour cream. Tuck tortilla chips
around the outside edge of dish. Serve immediately.
First 5 layers, meat through taco sauce, can be prepared in advance and
chilled until cooking time.
ELLON COCKRILL (MRS. ROGERS)
ANN TRUEMPER
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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