1 lb Lean ground beef
1 can (4-oz.) chopped green chilies, undrained
2 tsp Beef-flavor bouillon
1 package (16 oz) sour cream
1 package (1.7-oz) taco seasoning mix
1 can (16-oz) refried beans
1 package (6-oz.) frozen avacado dip, thawed
Shredded cheese- chopped tomatoes-
Sliced green onions - sliced ripe olives
Tortilla chips
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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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