Baked Nacho Dip

A baked nacho dip that you can assemble early and refrigerate, then bake just minutes before serving.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1 (16 ounce) can  refried beans
• 1 (1 1/4ounce) package  taco seasoning mix
• 1 (16 ounce) container sour cream
• 1 (1 1/4ounce) envelope  dry onion soup mix
• 1 (4 ounce) can green chilies, drained
•  black olives, chopped
• 1⁄4 cup scallion, diced, including tops (or any mild onion)
• 1  cup tomatoes, diced
• 8  ounces mozzarella cheese, grated
• 1 (6 ounce) can tomatoes and green chilies, drained

Directions

1. Mix the refried beans and taco seasoning mix together for layer #1.
2. Mix the sour cream and evelope dry onion soup mix for layer #2.
3. Layer #3 green chiles; layer #4 black olives; layer #5 scallions; layer #6 tomatoes; layer #7 Mozzarella cheese; and layer #8 can tomatoes & green chiles.
4. Layer the ingredients in the order given in a 13 x 9-inch baking dish.
5. You may cover and refrigerate at this point.
6. Heat thoroughly in a 350 degrees F oven until bubbly, then serve with tortilla chips.