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NACHO CASSEROLE 
2 (16 oz.) cans refried beans
2 lbs. ground beef
2 pkgs. taco seasoning mix
1 (6 oz.) avocado or guacamole dip
1 (8 oz.) sour cream
1 lg. can ripe olives, pitted and quartered
2 med. tomatoes, chopped
1 sm. onion, chopped
2 (4 oz.) cans green chilies, chopped
6 oz. Monterey Jack cheese, shredded
6 oz. Cheddar or Rat cheese, shredded
1 tsp. chili powder

Crumble fry the beef and stir in 1 1/2 packages of taco seasoning plus the chili powder and the amount of water called for on the seasoning mix. Cook as directed on mix. In a separate saucepan combine the refried beans and the remaining taco seasoning, heat thoroughly. Chop the olives, tomatoes and onions. Shred the cheeses and mix together. In a 12x8x2 greased baking dish, evenly spread the bean mixture. Top with the meat mixture and layer the remaining ingredients in the order listed. Top with the cheeses and bake in a 350 degree oven for 45 minutes or until the cheeses are fully melted and bubbly. Serve with tortilla chips.

History: I adapted this recipe from a dip recipe that I got from Aunt Winn Chastain.

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