|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|
* 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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