Nacho Casserole

• 1 pound lean ground beef
• 1 cup chopped onion
• salt and pepper to taste
• 16 ounces refried beans
• 1 can (4 ounces) chopped green chiles
• 1 cup shredded cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup picante sauce or salsa
• 1/4 cup chopped green onion
• 4 ounces sliced ripe olives
• 1 tomato, chopped
• mashed avocado or guacamole
• sour cream
• tortilla chips

In a heavy skillet, brown the beef and onion, drain well. Season to taste with salt and pepper. Spread refried beans in an 11x13-inch casserole; top with meat mixture and sprinkle with chiles, then shredded cheeses. Drizzle salsa or sauce evenly over all. Bake at 400° for 20 minutes. Remove from the oven and sprinkle green onions, chopped tomato and olives over all. Mound avacado or guacamole in center; top with a dollop of sour cream. Serve with tortilla chips.
Serves 4.