Ingredients
1/2 pound ground beef1/2 pound uncooked chorizo2 cans (16 ounces each) refried beans1 can (4 ounces) chopped green chilies3 cups shredded cheddar cheese3/4 cup bottled taco sauce3 large ripe avocados, peeled and pitted1 tablespoon lemon juice1/4 teaspoon garlic salt1 cup sour cream1 medium tomato, chopped1/2 cup sliced pimiento-stuffed olivesAdditional shredded cheddar cheeseTortilla chips
Preparation
Crumble beef and chorizo into a large skillet; cook over medium heat until no longer pink. Drain well. In a greased 13x9-in. baking dish, layer the meat mixture, refried beans, chilies, cheese and taco sauce. Bake, uncovered, at 400° for 20 minutes.
For guacamole, in a small bowl, mash the avocados. Stir in lemon juice and garlic salt. Cool nacho mixture for 5 minutes. Top with guacamole, sour cream, tomato and olives. Garnish with additional cheese. Serve with tortilla chips.
