3/4 pound chorizo, casing removed
1/2 pound ground beef
1 1/2 cups finely chopped onion
1 package taco seasoning
One 16-ounce can refried beans
2 baked 9-inch deep-dish pie crusts
One 4-ounce can diced green chiles, drained
2 cups shredded Monterey Jack
2 cups shredded Cheddar
8 eggs, beaten to blend
1 cup sour cream
1 cup guacamole
15 – 20 corn chips
1/2 cup shredded Cheddar and pitted black olives

Combine sausage, ground beef, and onion in medium skillet over medium heat. Cook until onion is translucent and meats are cooked through, about
12 minutes. Pour off fat. Add taco seasoning and mix well. Set aside.
Spread refried beans evenly over bottom of each crust. Then sprinkle chiles over beans. Combine Monterey Jack and 2 cups Cheddar. Sprinkle 1/2 cup over each crust. Divide sausage mixture between each, spreading evenly. Cover with remaining cheese, adding 1 1/2 cups to each.
Preheat oven to 350 degrees F. Carefully pour half of beaten eggs into each quiche. Bake about 30 minutes. Cool 10 minutes. Spread 1/2 cup sour cream over top of each. Spoon guacamole around inside edges of crust. Stand corn chips in guacamole. Garnish with Cheddar and olives.  Makes two quiches, serving 12.

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