| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Beef, Dips & spre |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
cn |
(4-oz.) chopped green chilies; undrained |
| 2 |
ts |
Beef-flavor bouillon |
| 1 |
pk |
(16 oz) sour cream |
| 1 |
pk |
(1.7-oz) taco seasoning mix |
| 1 |
cn |
(16-oz) refried beans |
| 1 |
pk |
(6-oz.) frozen avacado dip; thawed |
|
|
Shredded cheese- chopped tomatoes- |
|
|
Sliced green onions – sliced ripe olives |
|
|
Tortilla chips |
INSTRUCTIONS
In a large skillet, brown meat; pour off fat. Add chilies and bouillon;
cook and stir until bouillon dissolves. Cool. In small bowl, combine sour
cream and taco seasoning; set aside. In a 7- or 8-onch springform pan or on
a large plate, spread beans. Top with meat mixture, sour cream mixture and
avocado dip. Cover and chill xeveral hours. Just before serving, garnish
with cheese, tomatoes, onions and olives. Serve with tortilla chips.
Refrigerate leftovers. Makes 12 to 15 servings.
Posted to Bakery-Shoppe Digest by Alice Poe <afpoe@swbell.net> on Apr 14,
1998
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