\"cold nachos\"
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Of your favorite salsa |
| 1 | pack | Taco seasoning (or 2 tbsp taco seasoning) |
| ⅛ | cup | Warm water |
| 32 | ounces | Can refried beans |
| 1 | pint | Sour cream |
| 2 | Avocadoes, peeled, mashed, and seeds removed | |
| 1½ | cup | Grated cheddar cheese |
| 1¼ | cup | Grated Jack cheese |
| 2 | Tomatoes, chopped | |
| 1 | can | Chopped black olives |
| 2 | Green onions, sliced | |
Directions
Thoroughly mix one tablespoon of taco seasoning, ½ cup of salsa and warm water with the refried beans, then spread beans in the bottom of a glass pan (1 9x13 or 2 pie plates). Take 2-3 tablespoons of sour cream from the pint and set aside. Then take remaining 1 tablespoon taco seasoning and mix with remaining sour cream. Spread sour cream mixture over beans. Add the remaining ½ cup of salsa and the 2-3 tablespoons sour cream to the mashed avocadoes and stir well. Spread avocado mixture over sour cream mixture, taking care not to mix the two. Mix together the two cheeses and sprinkle over avocado mixture.
Scatter tomatoes, olives, and green onions over top of all. Chill in refrigerator for at least 2 hours before serving. Serve with round, restaurant-style tortilla chips or other favorite chips that you know will not break easily when dipping into a refrigerated mixture.