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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 48 |
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With its zesty Mexican flavors and tempting toppings, this dish is the first to empty on the appetizer table. I serve it with extra-thick tortilla chips for some serious scooping. Ingredients:
1 pound ground sirloin |
1/3 pound uncooked chorizo or johnsonville® hot ground sausage |
1 medium onion, chopped |
1 envelope taco seasoning |
2 cans (16 ounces each) refried black beans |
1 cup (4 ounces) shredded monterey jack cheese |
1-1/3 cups salsa |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
2 cups guacamole |
6 green onions, thinly sliced |
1 cup (8 ounces) sour cream |
1/2 cup minced fresh cilantro |
3/4 cup jalapeno-stuffed olives, sliced |
tortilla chips |
Directions:
1. Crumble beef and chorizo into a large skillet; add onion and taco seasoning. Cook over medium heat until meat is no longer pink; drain.
2. Spread the beans into a greased 13-in. x 9-in. 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 guacamole 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. Yield: 48 servings.
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