Mexican appetizer platter
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | large | Onion; chopped |
| Salt to taste | ||
| 1 | pounds | Refried beans |
| 1 | can | (4-oz) chopped chilies; drained |
| 1½ | cup | Grated Monterey Jack cheese |
| 1½ | cup | Grated mild Cheddar cheese |
| ¾ | cup | Taco sauce |
| 3 | Green onions; chopped | |
| 1 | can | (2.25-oz) sliced ripe olives; drained |
| 1 | medium | Avocado; mashed |
| 1 | cup | Sour cream |
| Tortilla chips | ||
Directions
Brown beef and onion. DRAIN THOROUGHLY. Season with salt. Spread refried beans in a 10x15 ovenproof dish. Top with meat and onion mixture. Sprinkle with chopped chilies, then cheeses. Drizzle taco sauce over all. Bake, uncovered, at 400 degrees for 20 minutes. Garnish with green onions and olives. Mound avocado in center. Top with sour cream. Tuck tortilla chips around the outside edge of dish. Serve immediately.
First 5 layers, meat through taco sauce, can be prepared in advance and chilled until cooking time.
ELLON COCKRILL (MRS. ROGERS)
ANN TRUEMPER
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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