Roast Beef Sandwich with Horseradish Mayonnaise
May 14, 2014
Cream of Mushroom Soup
May 21, 2014
Tacos in a dip format. I made this with my favorite taco ingredients but you can add or remove any others you prefer, including sliced black olives, pico de gallo, sliced jalapenos, and skillet fried corn. This can last in the fridge up to five days if you don't put in the guacamole. The tomatoes and sour cream will release there moisture after sitting in the fridge overnight so there may be some water sitting at the bottom. I blot it up with a paper towel to remove the liquid so it doesn't make my dipping chips soggy.
Combine the sour cream and taco seasoning packet in a small bowl and mix well. Set aside.
Heat the refried beans to make it easier to spread. Using a microwave 30 seconds at a time until beans are warm enough to spread. Spread over the center of a serving platter or in a shallow dish.
Sprinkle half of the cheese evenly over the beans. Spread the guacamole over the cheese, then sprinkle diced onion over the guacamole.
Next, spread the seasoned sour cream over the onions. Sprinkle the green onions, then tomatoes evenly over the sour cream.
Finish up by tossing the remainder of the cheese over the tomatoes & topping the dip off with the cilantro. Serve dip with tortilla chips.