Nachos Casserole

  • 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.

Ingredients

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

Instructions

  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).

 

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