"cold nachos"

Yield: 6 servings

Measure 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

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.

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