Fiesta Dip

Ingredients

  • 2 (16-ounce) cans refried beans
  • 2 (16-ounce) cans refried beans
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (8-ounce) container sour cream
  • 1 (8-ounce) container sour cream
  • 1 (10 1/2-ounce) package corn chips, crushed
  • + 15 more ingredients
    • ¼ cup butter or margarine, melted
    • Garnish: fresh cilantro sprigs
    • Garnish: fresh cilantro sprigs
    • 2 (4.5-ounce) cans chopped green chiles, drained
    • 2 (4.5-ounce) cans chopped green chiles, drained
    • 1 (6-ounce) container frozen avocado dip, thawed
    • 1 (8-ounce) package Monterey Jack cheese with peppers, shredded
    • 2 medium tomatoes, seeded and chopped
    • 3 (2 1/4-ounce) cans sliced ripe olives
    • 1 (6-ounce) container frozen avocado dip, thawed
    • 1 (8-ounce) package Monterey Jack cheese with peppers, shredded
    • 2 medium tomatoes, seeded and chopped
    • 3 (2 1/4-ounce) cans sliced ripe olives
    • 1 (10 1/2-ounce) package corn chips, crushed
    • ¼ cup butter or margarine, melted

Combine crushed corn chips and butter; press onto bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust. Layer avocado dip and next 5 ingredie...

View full recipe at My Recipes

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