Mexican-style appetizer

10 Servings

Ingredients

Quantity Ingredient
1 can 10 1/2 oz condensed bean with bacon soup
1 pack Taco seasoning Mix
¼ teaspoon Hot Pepper Sauce
1 cup Sour Cream
1 can Chopped Green Chillies; (drained)
½ cup FLAVOURING *
1 cup SHREDDED CHEESE **
½ cup TOPPER ***
½ cup Chopped Tomato
DIPPER ****

Directions

* FLAVOURINGS to choose from are: sliced pimento-stuffed olives, diced cooked ham, diced avacado or diced pepperoni ** SHREDDED CHEESES to choose from are: Longhorn, Monterey Jack, Cheddar or Mozzerella.

*** TOPPERS to choose from are: alfalfa sprouts, chopped green pepper, shredded lettuce or chopped celery with leaves.

**** DIPPERS to choose from are: tortilla chips, pita bread--torn and toasted, celery sticks or sliced jicama 1. In small bowl, combine soup with taco seasoning mix and hot pepper sauce; stir until blended. On large serving plate, spread mixture into a 6-inch round. Spread sides and top of bean mixture with sour cream to cover.

2. Layer chilies, FLAVOURING, CHEESE, TOPPER and tomato over sour cream.

Cover; refrigerate until serving time, at least 4 hours. Surround with DIPPER.

Tip: Jicama is a Mexican vegatable that is becoming more readily available in U.S. markets. It is shaped like a turnip, has a brown skin, and may be cooked or eaten raw. To prepare, simply peel jicama and cut int thin slices or strips.

Posted to MM-Recipes Digest by "Sharon Wills" <willsfam@...> on Oct 16, 1998, converted by MM_Buster v2.0l.

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