 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This is another recipe from my Aunt Ely. I have made this for my Craft Night get-together, and the ladies ate every bite. Ingredients:
2 (10 ounce) cans no-salt-added refried beans |
1/2 lb ground beef, fried and crumbled |
2 (12 ounce) packages frozen avocado dip (thawed) |
1 cup chopped black olives |
1 pint light sour cream |
1 (12 ounce) jar medium strength chunky salsa |
1 1/2 cups shredded cheddar cheese |
1 jalapeno pepper (optional) |
Directions:
1. Fry up ground beef, drain off grease, and set aside to cool.
2. In an 8” x 8” baking dish, add the 2 cans of no salt refried beans.
3. Spread evenly on the bottom of the baking dish.
4. Add the cooled ground beef on top of the bean dip.
5. Then add the 2 packages of thawed avocado dip.
6. Then add 1 jar of medium strength chunky salsa.
7. Add the 1 pint of sour cream to the top of the salsa.
8. Top with 1 cup of chopped black olives, and the 1-1/2 cups of shredded taco or cheddar cheese.
9. You can top this with the sliced jalapeño pepper as a garnish.
10. Serve with tortilla chips and enjoy.
|
|