Taco Salad * - cooking recipe

Ingredients

1 (15 oz.) can refried beans
1 1/2 c. grated Cheddar or Monterey Jack cheese
1 c. guacamole
1/2 c. medium salsa
1/2 c. plain yogurt
2 medium tomatoes, chopped and seeded
6 green onions, chopped (including 1-inch of the green tops)
1 large bag nacho chips

Preparation

In a 10-inch deep-dish, nonmetal pie pan (a glass quiche plate is perfect), spread the beans evenly over the bottom.
Sprinkle the cheese over the beans.
Microwave for 30 seconds on High or until the cheese melts.
Spread the guacamole over the cheese, then a thin layer of the salsa.
Gently spread the yogurt over the salsa.
Arrange the tomatoes in a ring around the outer edge of the pie pan.
Make an inner ring by sprinkling the chopped green onions inside the tomato ring.
Serve with nacho chips on the side for dipping.