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CATEGORY CUISINE TAG YIELD
Grains, Dairy Mexican Appetizers, Sauces and 1 Servings

INGREDIENTS

2 Large Can Refried Beans
2 Jalapenos, or chilies
2 Tomatoes, or more
1 Onion, optional
16 oz Sour Cream
2 To 4 Avacados
2 Taco Seasoning
Shredded Cheese, Mozzarlla
and chedd
1 To 2 Cans Olives

INSTRUCTIONS

Mix the refried beans and taco seasoning together (I also mix the
chili's in with this, but some people put the chilis as a layer) Mix
this really well (I used a food processor, but today I am going to  use
my mixer). This is the first layer.  Put a layer of sour cream on top
of the refried beans, taco seasoning  and chilis.  Next put a layer of
well mixed/mushed avacados (you need enough to  cover the pan, I use a
cake pan normally) on top of everything else  Next sprinkle cheeses on
top (I just thought about it and I put the  avacado first and then the
sour cream, but I suppose it doesnt  matter). I think the more cheese
the better myself grin!  Next cut up tomatoes and add as many as you
like, which I like to use  at least 2 cut up tomatoes.  Last put
chopped up olives.  Put in the oven until the cheese is melted. I use a
low heat so that  everything else warms up.  Last but not least pull
out the chips and dip! Everyone really enjoys  this dip. I hope you do
too.  Recipe By     : Rachel Hosford Spence --ALASKA
<JSRKH@ACAD1.ALASKA.EDU>  Posted to EAT-L Digest 21 Sep 96  Date:  
Sun, 22 Sep 1996 11:37:27 -0400  From:    Eileen & Bob Holze
<beck4@ASAN.COM>

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1729
Calories From Fat: 1056
Total Fat: 120.5g
Cholesterol: 295.4mg
Sodium: 4002.9mg
Potassium: 3330.3mg
Carbohydrates: 119.5g
Fiber: 32.7g
Sugar: 31.5g
Protein: 54.5g


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