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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 48 |
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With it's zesty Mexican flavors and tempting topping, this dish is the first to empty on the appetizer table. Serve with extra thick tortilla chips for some serious scooping. I found this recipe in Country Woman magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 lb ground sirloin |
1/3 lb uncooked chorizo sausage or 1/3 lb bulk spicy pork sausage |
1 medium onion, chopped |
1 ounce taco seasoning (1 envelope) |
32 ounces refried black beans |
1 cup shredded monterey jack cheese |
11 ounces salsa |
4 ounces sliced ripe olives, drained |
2 cups guacamole |
6 green onions, thinly sliced |
8 ounces sour cream |
1/2 cup minced fresh cilantro |
3/4 cup jalapeno stuffed olives, sliced |
tortilla chips |
Directions:
1. In a large skillet, cook the beef, chorizo, onion, and taco seasoning over medium heat until meat is no longer pink, drain.
2. Spread the beans into a greased 13x9x2-inch baking dish. Layer with the meat mixture, cheese, salsa, and ripe olives. Cover and bake at 350 for 20-25 minutes or until heated through.
3. Spread gucamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.
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