1 lb. ground beef
1/2 c. onions, chopped
1 tbsp. chili powder
1/4 tsp. oregano
1 (30 oz.) can refried beans
1 (16 oz.) can stewed tomatoes
1 1/2 c. slightly broken tortilla chips
1 1/2 c. Monterey Jack & Cheddar

SALSA:

1 (#2 1/2 size) can solid packed tomatoes
1 (4 oz.) can green chilies
1 lg. onion
1 clove garlic
1 tbsp. vinegar
2 tbsp. salad oil
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika

Brown beef and onions in large skillet. Add chili powder, salt and oregano. Stir in beans and tomatoes. In 2 quart casserole layer broken chips on bottom, then beef mixture; sprinkle few broken chips over the meat mixture. Sprinkle grated cheese over this. Bake at 350 degrees for 20 minutes. Sprinkle a little more cheese over top and bake minutes longer. Serve with sour cream, chopped avocado and salsa to top. For salsa chop tomatoes, chilies, onion and garlic quite fine and mix together. Add vinegar, salad oil, salt, pepper and paprika. The longer it stands, the better. Will keep a long time in the refrigerator.