Layered Mexican Dip
From terrylynn 16 years ago
- 15 minutes to make
- Serves 12
This dip is quite filling and has such a wide variety of flavor and color. Using a springform pan or a large clear glass bowl really shows off the layers of colors. I serve it with the white doreto corn chips. I've even thought of trying it with the big scoop fretos corn chips. Read more See less
Ingredients
- 1 pound lean groud beef shopping list
- 1/2 cup chopped sweet onion shopping list
- 1 (4 oz.) can chopped green chilies shopping list
- 2 tsp. beef flavored instant bouillon shopping list
- 1-16 oz. container sour cream shopping list
- 1 (1-1/8 oz.) package taco seasoning mix shopping list
- 1-16 oz. can refried beans shopping list
- 1-8oz. container avocado dip shopping list
- 1 cup shredded cheddar cheese shopping list
- 1/2 cup chopped tomatoes shopping list
- 1/2 cup chopped green onions shopping list
- 1/2 cup black pitted olives (sliced) shopping list
How to make it
- In large skillet, brown beef and onions
- Pour off any excess grease
- Add chilies and bouillon; cook until bouillon dissolves
- Remove from heat and allow to cool
- In small bowl combine sour cream and taco seasoning; set aside
- In a 7-8 inch springform pan , or a 7-8 inch deep, clear glass bowl,
- Spread refried beans
- Top with meat mixture
- Next smooth out the sour cream mixture
- Next spread out the avocado dip
- Cover tightly and chill several hours
- Just before serving, garnish with cheese, tomatoes, green onions and olives.
- If using the springform pan, remove side and place on platter before garnishing.
The Rating
Reviewed by 3 people-
Good stuff.
jenniferbyrdez
in kenner loved it
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I am soooo ready to try this!
raelene1951
in Brighton loved it
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