Recipe - Layered Taco Dip

1 pound Lean ground beef
1 cn (4oz.) chopped green
chilies; undrained
2 teaspoon Beefflavor bouillon
1 pack (16 oz) sour cream
1 pack (1.7oz) taco seasoning mix
1 cn (16oz) refried beans
1 pack (6oz.) frozen avacado dip;
thawed
Shredded cheese chopped
tomatoes
Sliced green onions cut or sliced up
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 8onch 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.
Posted to BakeryShoppe Digest by Alice Poe afpoe@swbell.net on Apr 14,
1998