Layered Taco Dip
- Reviews 1
Ready In: 3 hrs 20 mins
Serves: 12-15
Ingredients
- 1 lb lean ground beef
- 1 (4 ounce) can chopped green chilies, undrained
- 2 teaspoons instant beef bouillon
- 1 (16 ounce) container sour cream
- 1 (1 1/8ounce) package taco seasoning mix
- 1 (16 ounce) can refried beans
- 1 (6 ounce) container frozen avocado dip, thawed
- shredded cheese
- chopped tomato
- sliced green onion
- sliced ripe olives
- tortilla chips
Directions
- 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 mix; set aside.
- In 7 or 8" springform pan (I prefer the use of the springform pan for a dramatic presentation) or on large plate, spread beans.
- Top with meat mixture, sour cream and avocado dip.
- (**seenote).
- Cover and chill for several hours.
- Just before serving, garnish with cheese, tomatoes, onions and olives.
- Serve with tortilla chips.
- Refrigerate leftovers, if there are any!
- **Note-I find it works best to chill between layers of sour cream and avocado dip for spreadability.
- The finished product and beauty of the layers is much more pronounced this way.
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