Layered Taco Salad
INGREDIENTS:
1 lb Lean ground beef
1 cn (4-oz.) chopped green
-chilies; undrained
2 ts Beef-flavor bouillon
1 pk (16 oz) sour cream
1 pk (1.7-oz) taco seasoning mix
1 cn (16-oz) refried beans
1 pk (6-oz.) frozen avacado dip;
-thawed
Shredded cheese- chopped
-tomatoes-
Sliced green onions - sliced
-ripe olives
Tortilla chips
1 lb Lean ground beef
1 cn (4-oz.) chopped green
-chilies; undrained
2 ts Beef-flavor bouillon
1 pk (16 oz) sour cream
1 pk (1.7-oz) taco seasoning mix
1 cn (16-oz) refried beans
1 pk (6-oz.) frozen avacado dip;
-thawed
Shredded cheese- chopped
-tomatoes-
Sliced green onions - sliced
-ripe olives
Tortilla chips
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; set aside. In a 7-
or 8-onch springform pan or on a large plate, spread beans. Top with meat mixture, sour cream mixture and avocado dip. Cover and chill xeveral hours. Just before serving, garnish with cheese, tomatoes, onions and olives. Serve with tortilla chips. Refrigerate leftovers. Makes 12 to 15 servings.
or 8-onch springform pan or on a large plate, spread beans. Top with meat mixture, sour cream mixture and avocado dip. Cover and chill xeveral hours. Just before serving, garnish with cheese, tomatoes, onions and olives. Serve with tortilla chips. Refrigerate leftovers. Makes 12 to 15 servings.