Taco Dip - cooking recipe

Ingredients

1 lb. Bob Evans zesty hot sausage, browned, drained and cooled
1 small can green chilies
2/3 c. water
1 large jar hot picante sauce (Old El Paso)
1 pkg. taco mix (Old El Paso)
1 large can refried beans (Old El Paso)
1 large carton sour cream
2 c. shredded cheese (Mexican)
1 large bag tortilla chips

Preparation

Mix green chilies, taco mix and water.
Layer in a 9 x 13 casserole dish the beans, sour cream, meat (pat to remove oil and cool), picante sauce and cheese.
Add green chilie mixture to meat after oil is removed and cooled.