Yield: 1 servings
|¼ cup||Melted butter|
|1 pack||Corn chips; crushed (10.8 oz)|
|2 cans||Refried beans; (18 oz)|
|1 pack||Taco seasoning mix|
|1 \N||Container avocado dip; (8 oz)|
|1 cup||Sour cream|
|¾ cup||Sliced ripe olives|
|2 \N||Tomatoes; seeded and chopped|
|2 cans||Chopped green chiles|
|2 cups||Mexican cheese; shredded|
|\N \N||Additional corn chips; (large size)|
Combine melted butter and crushed corn chips. Press onto bottom and sides of greased springform pan (only 1 inch up sides). Bake at 350 degrees for 10 minutes. Cool. Combine refried beans and taco seasoning mix. Spread over prepared crust. Layer dip and next five ingredients over refried bean mixture. Chill. Garnish with cilantro sprigs. Serve with large corn chips.
Yield: 20 appetizer servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.