1 lb. ground beef
4 (7 inch) flour tortillas
Vegetable oil
1 (15 oz.) can tomato sauce
1 (1 1/4 oz.) pkg. taco seasoning mix
1 (4 oz.) can chopped green chilies, drained and divided
1 (6 oz.) can frozen avocado dip, thawed
1 c. shredded Monterey Jack cheese, divided (4 oz. total)
1 jalapeno pepper, sliced and seeded (optional)
1 hot red pepper, sliced and seeded (optional)
Fresh parsley sprigs (optional)

Cook ground beef in a skillet until browned, stirring to crumble; drain well and set aside. Fry tortillas, one at a time, in 1/4 inch hot oil (375 degrees) about 5 seconds on each side or just until softened. Drain well on paper towels; set aside.

Combine tomato sauce and taco seasoning mix in a medium saucepan; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. remove from heat; reserve 1/4 cup sauce mixture. Add beef and half of green chilies to remaining sauce mixture.

Place a tortilla and half of meat mixture in a greased 8 or 9 inch cake pan. Layer with a tortilla, avocado dip, 1/2 cup cheese and remaining green chilies. Top with tortilla, remaining meat sauce, remaining tortilla, and 1/4 cup reserved sauce. Bake, uncovered at 350 degrees for 40 minutes. Sprinkle with remaining 1/2 cup cheese and bake an additional 5 minutes or until cheese melts. Garnish top with pepper slices and parsley. Yields 4 servings.