Recipe for Nacho Casserole from the Southwestern section.
Nacho CasseroleSource: 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.
We hope you enjoy your freshly made Nacho Casserole. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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