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| |
| 3 med |
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ripe avocados, mashed |
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| 2 Tbs |
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lemon juice |
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| 1/2 tsp |
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salt |
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| 1/4 tsp |
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pepper |
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| 1 cup |
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dairy sour cream |
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| 1/2 cup |
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mayonnaise |
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| 1 pkg |
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taco seasoning mix (1/4 to 1-1/8 ounces) |
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| 2 10-1/2 oz |
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cans plain or jalapeno-flavored bean dip (1-1/2 cup pinto beans, mashed) |
|
| 1 cup |
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green onions with tops, chopped (1 large bunch) |
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| 3 med |
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tomatoes, cored, seeded,chopped (2 cups) |
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| 2 cans |
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(3-1/2 oz each) pitted ripe black olives drained and coarsely chopped |
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| 8 oz |
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shredded sharp cheddar cheese |
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|
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large round tortilla chops |
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| 1 |
Peel pit and mash avocados in a medium sized bowl and add lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix in a second bowl. |
| 2 |
Spread beans on a large shallow serving platter, top with avocado mixture, layer with sour cream taco mixture. Sprinkle with chopped onions, tomatoes, olives then the cheese on top. Serve with round tortilla chips. |
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| |
| Servings: 1 |
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| Recipe Source |
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Source: Emma Foster Collection
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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