32 oz Refried beans (2 cans)
1 1/4 oz Pkg taco seasoning
6 oz Avocado dip
8 oz Sour cream
4 oz Can chopped green chiles;
- drained
4 1/2 oz Can olives; chopped
1 1/2 c Monterey Jack cheese; grated
2 lg Tomatoes; diced
1 sm Onion; finely chopped
Combine beans and seasoning mix--then spread in a 7x11" baking dish.
Layer remaining ingredients in this order: avocado dip, sour cream,
olives, tomatoes, onion, and cheese. Cover and refrigerate up to 24
hours. Before serving, bring to room temperature. Serve with tortilla
chips.
Recipe by South of the Border Tex-Mex Cookin by Les Blair
