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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This dip is quite filling and has such a wide variety of flavor and color. Using a springform pan or a large clear glass bowl really shows off the layers of colors. I serve it with the white doreto corn chips. I've even thought of trying it with the big scoop fretos corn chips. Ingredients:
1 pound lean groud beef |
1/2 cup chopped sweet onion |
1 (4 oz.) can chopped green chilies |
2 tsp. beef flavored instant bouillon |
1-16 oz. container sour cream |
1 (1-1/8 oz.) package taco seasoning mix |
1-16 oz. can refried beans |
1-8oz. container avocado dip |
1 cup shredded cheddar cheese |
1/2 cup chopped tomatoes |
1/2 cup chopped green onions |
1/2 cup black pitted olives (sliced) |
Directions:
1. In large skillet, brown beef and onions
2. Pour off any excess grease
3. Add chilies and bouillon; cook until bouillon dissolves
4. Remove from heat and allow to cool
5. In small bowl combine sour cream and taco seasoning; set aside
6. In a 7-8 inch springform pan , or a 7-8 inch deep, clear glass bowl,
7. Spread refried beans
8. Top with meat mixture
9. Next smooth out the sour cream mixture
10. Next spread out the avocado dip
11. Cover tightly and chill several hours
12. Just before serving, garnish with cheese, tomatoes, green onions and olives.
13. If using the springform pan, remove side and place on platter before garnishing.
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