You are here: Home » Recipes » Nachos Casserole Nachos Casserole Recipe by Favorite Recipes Press Yield 18 to 20 servings This layered nacho supreme casserole featuring homemade guacamole makes a great appetizer and is a welcomed treat at tailgate parties. PrintEmail Ingredients 1/2 pound lean ground beef1/2 pound Chorizo (Mexican sausage) or hot Italian sausage1 large onion, finely chopped1/2 teaspoon Tabasco -- Salt2 -- (1-pound) cans refried beans1 -- (4-ounce) can whole green chiles, rinsed, seeded, deveined and chopped, or 6-ounces fresh Anaheim or poblano chiles, roasted, peeled, seeded, deveined and chopped6 ounces Monterey Jack cheese, shredded6 ounces sharp Cheddar cheese, shredded2 cups milk taco sauce1/2 cup chopped scallions3/4 cup sliced pitted ripe olives2 cups Guacamole1 cup sour cream -- Tortiall chips, preferably homemadeGuacamole:2 -- ripe avocados, coarsely mashed1 medium tomato, peeled, seeded and coarsely chopped1 tablespoon finely chopped onion1 -- (4-ounce) can whole green chiles, rinsed and finely chopped Instructions In large skillet, crumble ground beef and sausage. Add onion and cook, stirring, until meat is lightly browned and onion is softened, about 5 minutes. Pour off any and season with Tabasco and salt to taste. Set aside to cool. Spread refried beans in large (4 quart) shallow baking dish. Spread meat on top. Sprinkle chiles over meat. Toss together cheeses and arrange on top. Drizzle taco sauce over all, in a decorative pattern. I(The recipe may be make ahead to this point. Cover and refrigerate up to 24 hours. Let return to room temperature before baking.) Bake at 350F for 20 to 30 minutes or until hot and bubby. Remove from oven and immediately sprinkle with the chopped scallions and sliced olives. Mound the Guacamole in the center. To prepare the guacamole. Combine all ingredients in a bowl. Stir to blend well. Top with sour cream, leaving some Gaucamole showing around the edges. Serve with tortilla chips for dipping. Recipe reprinted with permission from the Junior League of Augusta’s Second Round; Tea Time at the Masters(Augusta, Georgia, 1988).