Recipes from Mexico :: Mexican Main Dishes Meat
Source: San Jose Mercury circa 1965
Serving size: 4
1 lb. lean ground beef
1 large onion, chopped
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chiles, drained
1 c. shredded Cheddar cheese
1 1/2 (one and one-half) c. shredded Monterey jack cheese
1 c. taco sauce
1/4 c. chopped green onions including tops
1 (4 ounce) can chopped ripe olives, drained
1 ripe avocado, mashed
1 c. 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-in. baking dish; top with meat mixture. Sprinkle and distribute chiles, then cheeses, then taco sauce over all. Bake at 400 degrees fahrenheit for 20 mins.
Remove from oven and sprinkle and distribute green onions and olives over all. Mound mashed avocado in the center; top with sour cream.
Serve with chips.
