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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 15 |
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To me, this is the best layered Mexican style dip. Ingredients:
1 (29 ounce) can pinto beans, rinsed and drained |
1 1/2 teaspoons salt, divided |
1/4 teaspoon pepper |
1/8-1/4 teaspoon hot sauce |
3 large ripe avocados, peeled and pitted |
4 teaspoons lemon juice |
1 cup sour cream |
1/2 cup mayonnaise |
1 envelope taco seasoning mix |
1 cup sliced green onion |
2 medium tomatoes, chopped |
1 1/2 cups shredded cheddar cheese |
1 (2 ounce) can sliced ripe olives, drained |
tortilla chips |
Directions:
1. In a bowl, mash beans with a fork; stir in 3/4 t.
2. salt, pepper, and hot sauce.
3. Spread onto a 12-inch serving plate.
4. Mash avocados with lemon juice and remaining salt; spread over bean mixture.
5. Combine sour cream, mayonnaise, and taco seasoning; spread over avocado layer.
6. Sprinkle with onions, tomatoes, cheese, and olives.
7. Serve with tortilla chips.
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