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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.0 Cans of Refried Beans (Large)
1.0 of Container Sour Cream
1.0 of Package Taco Seasoning
1.0 Tablespoons of Mayo
2.0 Tablespoons of Salsa
1.0 Cans of Sliced Olives (small)
2.0 of Chopped Roma Tomatoes
1.0 Cups of Shredded Yellow Cheese
1.0 Cups of Shredded White Cheese
0.5 of Chopped White Onion
2.0 of Avocados
Instructions
Begin by making the guacamole: in a mixing bowl combine mashed up avocados, mayo, and salsa. Mix well but leave some small chunks; set aside. In a 9 X 13 inch cake pan layer the following: Spread the refried beans along the bottom of pan. Then Sprinkle the contents of half the package of taco seasoning evenly over the top of the beans. Next spoon and smooth the contents of 3/4 of the sour cream on top of seasoning. The next layer is the guacamole; again smooth over in a good layer. Next mix the two cheeses and layer them down making sure to pat the cheese into the previous layer. Sprinkle the onions, tomatoes, and olives evenly across the top. Can be chilled or served immediately with corn chips.