Nacho Casserole

· 1 can 10 oz Cheddar Cheese soup

· 1 jar 16oz Salsa

· 1 bag unsalted Tortilla Chips

· 1 can 16oz refried beans

· 1 cup cheddar Cheese

· 1 can Chiles (optional)

Layer all ingredients in large casserole dish

Bake at 400 º 20 minutes

 Nacho Casserole
 
 Recipe By : San Jose Mercury
 Serving Size : 4 Preparation Time :0:00
 Categories : Tex-Mex
 
 Amount Measure Ingredient -- Preparation Method
 -------- ------------ --------------------------------
 1 pound lean ground beef
 1 large onion, -- chopped
 1 16 oz can refried beans
 1 4 oz can chopped green chilies, -- 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 oz 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 mix to taste with salt and pepper, Spread refried beans in the bottom of an 11 to 13 inch baking dish; top with meat mixture. Sprinkle chilies, 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.
 
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 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.