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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I found this in a 1976 Sunset Hors d'oeuveres cookbook and have been making it ever since. We sometimes make a meal out of it. If you don't want to use the chorizo, you can use all ground beef. Ingredients:
1/2 lb lean ground beef |
1/2 lb chorizo sausage, casings removed |
1 large onion, chopped |
salt |
hot pepper sauce, to taste |
2 (16 ounce) cans refried beans |
1 (4 ounce) green chilies, chopped |
3 cups shredded monterey jack cheese (or shredded cheddar cheese) |
3/4 cup taco sauce (green or red) |
taco chips |
chopped green onion |
ripe olives, sliced |
avocado dip, or |
avocado, chopped |
sour cream |
cilantro, chopped |
Directions:
1. Crumble beef and sausage in a frying pan. Add onion and cook on high heat, stirring until meats are browned. Discard any fat; season with salt and liquid hot pepper seasoning to taste.
2. Spread beans in a shallow 10 x 15 dish/pan (or other similar oven proof dish with equivilalent area). Top evenly with meat. Sprinkle chilies over bean and meat mixture, cover evenly with cheese and drizzle with taco sauce.
3. Cover and chill if made ahead.
4. Bake, uncovered, in a 400 degree oven for 20 to 25 minutes or until very hot throughout.
5. Remove from oven and quickly garnish with some or all of the garnishes.
6. Serve with your favorite taco type chips.
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