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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A baked nacho dip that you can assemble early and refrigerate, then bake just minutes before serving. Ingredients:
1 (16 ounce) can refried beans |
1 (1 1/4 ounce) package taco seasoning mix |
1 (16 ounce) container sour cream |
1 (1 1/4 ounce) envelope dry onion soup mix |
1 (4 ounce) can green chilies, drained |
black olives, chopped |
1/4 cup scallion, diced, including tops (or any mild onion) |
1 cup tomato, diced |
8 ounces mozzarella cheese, grated |
1 (6 ounce) can tomatoes and green chilies, drained |
Directions:
1. Mix the refried beans and taco seasoning mix together for layer #1.
2. Mix the sour cream and evelope dry onion soup mix for layer #2.
3. Layer #3 green chiles; layer #4 black olives; layer #5 scallions; layer #6 tomatoes; layer #7 Mozzarella cheese; and layer #8 can tomatoes & green chiles.
4. Layer the ingredients in the order given in a 13 x 9-inch baking dish.
5. You may cover and refrigerate at this point.
6. Heat thoroughly in a 350 degrees F oven until bubbly, then serve with tortilla chips.
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