INGREDIENTS

INSTRUCTIONS

DIPPER ****  FLAVOURINGS to choose from are: sliced pimento-stuffed
olives, diced  cooked ham, diced avacado or diced pepperoni  **
SHREDDED CHEESES to choose from are: Longhorn, Monterey Jack,  Cheddar
or Mozzerella.  *** TOPPERS to choose from are: alfalfa sprouts,
chopped green pepper,  shredded lettuce or chopped celery with leaves.
**** DIPPERS to choose from are: tortilla chips, pita bread--torn and
toasted, celery sticks or sliced jicama  In small bowl, combine soup
with taco seasoning mix and hot pepper  sauce; stir until blended. On
large serving plate, spread mixture  into a 6-inch round. Spread sides
and top of bean mixture with sour  cream to cover. Layer chilies,
FLAVOURING, CHEESE, TOPPER and tomato  over sour cream. Cover;
refrigerate until serving time, at least 4  hours. Surround with
DIPPER.  Tip: Jicama is a Mexican vegatable that is becoming more
readily  available in U.S. markets. It is shaped like a turnip, has a
brown  skin, and may be cooked or eaten raw. To prepare, simply peel
jicama  and cut int thin slices or strips.  Posted to MM-Recipes Digest
by "Sharon Wills" <willsfam@vaxxine.com>  on Oct 16, 1998, converted by
MM_Buster v2.0l.

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