| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Tex-Mex |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(16 ounce) Refried Beans |
| 2 |
ct |
(8 ounce) Guacamole or Avacado Dip |
| 1 |
pk |
Taco Seasoning |
| 1 |
c |
Sour Cream |
| 1 |
c |
Mayonnaise |
| 1 |
c |
Grated Cheddar Cheese |
| 1/2 |
c |
Chopped Green Onion |
| 1/4 |
c |
Sliced Black Olives |
| 1/2 |
c |
Chopped Tomatoes |
INSTRUCTIONS
Source: Ann Richardson, Lampasas Texas
Line the bottom of 2 9X13 pans with the following layers: beans then dip
Mix the taco seasoning with the sour cream and mayonnaise then spread on
top of the dip layer. Add the following layers in order: cheese, onion,
olives, lastly tomatoes Serve with crisp tortilla chips - if you live in
Texas go to H.E.B. and buy the Texas shaped tortilla chips for a special
Truly Texas touch!
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Charlene Smith
<csmith@n-link.com> on Tue, 14 Jan 1997.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”