Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 1 each | 30 oz can Refried beans |
| 1 can | Frito-Lay Jalepeno bean dip |
| 3 eaches | Ripe Avocadoes |
| 2 eaches | Tb Lemon Juice |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 cup | Sour cream |
| 1 each | Pk Lawry's Taco seasoning |
| ¼ cup | Mayonnaise |
| 2 cups | Chopped Lettuce |
| 2 cups | Chopped Tomatoes |
| ½ cup | Diced Onion |
| 1 cup | Sliced Black Olives |
| 1 each | Small can diced Ortega chilles |
| 2 cups | Grated Cheddar cheese |
| 1 each | Spread 1 can Refried Beans on round cake plate; then spread 1 can |
| \N \N | Jalepeno Bean Dip on top. |
| 2 eaches | Next, mash Avocadoes with lemon juice, salt & pepper. Spread diced |
chilles and mashed Avocadoes on top. Refrigerate for at least 1 hour.
3. Make mixture of Sour Cream, Taco seasoning, Mayonnaise. Spread on top. 4. Add on to top in order; Lettuce, Tomato, Onion, Grated Cheese and Sliced Olives. Refrigerate until ready to eat. Serve with chips! TO ALL Submitted By STEPHANIE MACKENZIE SUBJ WEDDING MENU On 08-17-95