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Eight Seconds Layered Nacho Dip
1 16-ounce can refried beans
1/2 a 1 1/2-ounce package taco seasoning mix
1 6-ounce carton avocado dip (or make your own by mixing mashed avocado, mayonnaise, and lemon juice)
1 8-ounce carton sour cream
1 4 1/2 ounce can chopped ripe olives (optional)
2 large tomatoes, diced
1 small onion, finally chopped
1 1/2 cups shredded Monterey Jack cheese corn chips
Combine beans and seasoning mix; spread bean mixture evenly into a 12x8x2-inch dish. Layer remaining ingredients in order. Serve with large corn chips.
Makes 10 servings.
Recipe by,
Jim Shoulders, rodeo champion
From The All-American Cowboy Cookbook
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