Nachos Casserole

  • Yield: 18 to 20 servings


1/2pound lean ground beef
1/2pound Chorizo (Mexican sausage) or hot Italian sausage
1large onion, finely chopped
1/2teaspoon Tabasco
-- Salt
2-- (1-pound) cans refried beans
1-- (4-ounce) can whole green chiles, rinsed, seeded, deveined and chopped, or 6-ounces fresh Anaheim or poblano chiles, roasted, peeled, seeded, deveined and chopped
6ounces Monterey Jack cheese, shredded
6ounces sharp Cheddar cheese, shredded
2cups milk taco sauce
1/2cup chopped scallions
3/4cup sliced pitted ripe olives
2cups Guacamole
1cup sour cream
-- Tortiall chips, preferably homemade
2-- ripe avocados, coarsely mashed
1medium tomato, peeled, seeded and coarsely chopped
1tablespoon finely chopped onion
1-- (4-ounce) can whole green chiles, rinsed and finely chopped


  1. In large skillet, crumble ground beef and sausage.
  2. 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.
  3. Spread refried beans in large (4 quart) shallow baking dish.  Spread meat on top.  Sprinkle chiles over meat.
  4. 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.)
  5. Bake at 350F for 20 to 30 minutes or until hot and bubby.
  6. Remove from oven and immediately sprinkle with the chopped scallions and sliced olives.  Mound the Guacamole in the center.
  7. To prepare the guacamole.  Combine all ingredients in a bowl.  Stir to blend well.
  8. 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).