1 (40 oz) can Rosarita Spicey Refried Beans (I use home made beans)
3 cups guacamole
1 1/2 cups sour cream mixed with some taco seasoning to taste
1 cup shredded cheddar cheese
1/2 cup each: chopped tomatoes and green onions
1 (2 1/2 oz) can chopped black olives drained
Tortilla chips
On a 14-inch platter, spread beans evenly to edge. Layer remaining ingredients except chips, in order given leaving about a 1/2 inch layer exposed. Cover & chill until ready to serve. Serve with tortilla chips.
Guacamole
3 large avocados, pitted and mashed
2 medium tomatoes chopped small
2 or 3 Tablespoons salsa - to taste
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