Sunday, October 13, 2013

Recipe #247: Easy Taco Dip

I wanted to make something to snack on for when we went to my Aunt and Uncle's house, so I looked through one of my books titled What Can I Bring? Cookbook.  This was super easy and really hearty- we all had to force ourselves to stop eating it so we'd have room for dinner!  This is my adapted version of the recipe.  Use as much of the ingredients as you need to create a layer.


1 can re-fried beans
1 large or 2 small-ish tomatoes, diced
16 oz sour cream
2 tbsp taco seasoning
1-2 ripe chopped avocados
2 cups Mexican blend cheese
1/2-1 cup chopped scallions
1/2 cups sliced black olives (the little can)
1 can chopped green chilies
1-2 cups iceberg lettuce, shredded
Fresh cilantro leaves
Tortilla chips, for serving


In a square casserole dish, layer as follows:

1.  Refried beans
2.  Mix the sour cream and the taco seasoning.  Layer half of it on top of the beans
3.  Tomatoes
4.  Avocado
5.  1 cup cheese
6.  Scallions
7.  Olives
8.  Green chilies
9.  The rest of the sour cream mixture
10.  1 cup cheese
11.  Lettuce
12.  Cilantro

Cover and refrigerate until ready to eat.  Serve with tortilla chips.

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