Layered Taco Dip - cooking recipe

Ingredients

1 lb lean ground beef
1 (4 ounce) can chopped green chilies, undrained
2 teaspoons instant beef bouillon
1 (16 ounce) container sour cream
1 (1 1/8 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (6 ounce) container frozen avocado dip, thawed
shredded cheese
chopped tomato
sliced green onion
sliced ripe olives
tortilla chips

Preparation

In a large skillet, brown meat; pour off fat.
Add chilies and bouillon; cook and stir until bouillon dissolves.
Cool.
In small bowl, combine sour cream and taco seasoning mix; set aside.
In 7 or 8\" springform pan (I prefer the use of the springform pan for a dramatic presentation) or on large plate, spread beans.
Top with meat mixture, sour cream and avocado dip.
(**seenote).
Cover and chill for several hours.
Just before serving, garnish with cheese, tomatoes, onions and olives.
Serve with tortilla chips.
Refrigerate leftovers, if there are any!
**Note-I find it works best to chill between layers of sour cream and avocado dip for spreadability.
The finished product and beauty of the layers is much more pronounced this way.