| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive18, Pdate | 1 | servings | |
INGREDIENTS
| 1/2 | pk | Taco seasoning mix |
| 1 | c | Sour cream |
| 2 | Avocados mashed with a pinch of salt and; or 1 container | |
| ; lemon juice, guacamole dip | ||
| 1 | c | Shredded Monterey Jack cheese |
| 1 | c | Shredded sharp cheddar cheese |
| 1 | c | Diced tomatoes |
| 1/2 | c | Scallion; green part only, |
| ; sliced or snipped | ||
| ; with scissors | ||
| 2 | c | Chopped black olives |
| 2 | Bags tortilla chips |
INSTRUCTIONS
Blend taco mix into sour cream and refrigerate for at least an hour or up to several hours. On an oversized platter layer the avocado on the bottom, bringing it almost to the platter rim. Top with the sour cream mixture, making a smaller ring. Sprinkle on the Monterey Jack cheese, then the cheddar cheese. Next layer the olives, followed by the tomatoes and top with the scallions. Serve with chips to scoop. Converted by MC_Buster. Per serving: 1759 Calories (kcal); 135g Total Fat; (68% calories from fat); 71g Protein; 70g Carbohydrate; 322mg Cholesterol; 2920mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 8 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 22 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9344 Converted by MM_Buster v2.0n.
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