Layer the following; do not mix up, bottom 1st, bean dip; 2nd, refried beans; 3rd, chopped onions; 4th, sour cream, mixed with 1 package taco mix; 5th, 2 avocados smashed and blended with cream cheese, salt and pepper or avocado dip; 6th, shredded Monterey Jack cheese; 7th, shredded Cheddar cheese; 8th, chopped tomatoes; and 9th, chopped black olives.
Refrigerate overnight.
Serve with chips.
Spread bean dip or refried beans in center of a large platter. Add in layers picante sauce, black olives, green onions, guacamole dip, sour cream and cheese.
Add more cheese and green onions on top to garnish.
Surround with chips.
Spread bean dip or refried beans and seasoning on a flat platter.
Top with chopped onions.
Spread on sour cream and mayonnaise mixture.
Sprinkle on olives and peppers.
Serve with corn chips.
Mix in small bowl, mashed avocados, lemon juice, salt and pepper.
Mix together in second small bowl, sour cream, mayonnaise and Taco seasoning mix.
Layer all ingredients in a 9 inch x 13 inch dish starting with the bean dip (or refried beans) and ending with the Mexican blended cheese.
Order of layer:
Bean dip, Avocado mixture, sour cream mixture, tomatoes, olives, onions, and cheese.
Season ground beef with taco seasoning and brown.
Spread 1 can Frito bean dip or refried beans on a pizza pan.
Top with ground beef.
Grate Cheddar cheese and Monterey Jack cheese and put on top.
Bake in oven at 350\u00b0 for about 10 minutes or until hot in center.
Garnish with chopped tomatoes, lettuce.
Serve with chips, tortilla, or corn chips.
Mix ingredients together and heat in the microwave until everything is melted and mixed well.
If serving as a dip, place in crockpot on warm. Tastes even better if you make it up ahead of time, refrigerate 'til needed then reheat.
Note: When doubling the recipe, it's okay to use a 30 ounce can - you don't have to be exact with the measurements.
Preheat oven to 350\u00b0.
Combine refried beans, jalapeno relish and enchilada sauce together in a bowl, mixing together.
Add 6 ounces of cheese and mix (add fresh jalapenos, optional).
Wipe inside of bowl with paper towel (this keeps from burning the inside of the bowl.)
Sprinkle with remaining 2 ounces of cheese.
Cover and place in oven for about 15 minutes.
Stir and cook for 15 minutes longer or until bubbling or cover and microwave for about 10 minutes.
Stir before serving.
Dip tortilla chips.
Spread bean dip or refried beans on bottom of 9-inch pie plate.
Then mix sour cream, mayonnaise, taco seasoning mix and garlic powder together.
Spread over bean dip.
Sprinkle grated sharp cheese over the sour cream mixture.
Spread 1 can refried beans in a casserole dish.
Cover with cream cheese.
Add the second can of beans on top of cream cheese. Top with grated cheese.
Cover and bake at 375\u00b0 for 20 to 30 minutes.
Remove cover for the last few minutes.
Pour hot or mild sauce over the casserole before serving, or serve the sauce on the side if you prefer.
Mix bean dip and refried beans; spread over a large round plate.
Mix mayonnaise, sour cream and taco seasoning.
Spread over bean mixture.
Spread avocados over this.
Spread Jack and Colby cheese next.
Top with olives, green onions and tomato. Serve with tortilla chips.
Brown ground beef on medium heat and drain off excess fat. Add seasoning, taco sauce and refried beans.
Stir well (add a couple of tablespoons of water if too dry).
Cook for 3 to 5 minutes, stirring occasionally.
Place half of mixture in a 2-quart casserole dish.
Sprinkle with half of cheese.
Repeat meat and cheese.
Then microwave on High until cheese begins to melt (2 to 3 minutes normally).
Serve hot with nacho chips.
Layer on large tray: (first layer) bean dip or refried beans; (second layer) blended avocados with salt, pepper and lemon juice; (third layer) sour cream mixed with taco seasoning and mayonnaise; (fourth layer) minced onion; (fifth layer) drained chopped tomatoes; (sixth layer) chopped black olives and (seventh layer) shredded Cheddar cheese.
Serve with tortilla chips.
Peel, pit and mash avocado with lemon juice; set aside. Combine mayonnaise, taco seasoning mix and sour cream; set aside. Spread bean dip in shallow bowl, 1-inch deep.
Spread sour cream mix over beans.
Layer avocado mix next.
Sprinkle onions, tomatoes and olives.
Cover with cheese.
Serve at room temperature. Refrigerate leftovers.
On serving platter, spread bean dip; in small bowl, combine sour cream, mayo or cream cheese and taco seasoning.
Spread over bean dip.
Peel, pit and mash avocados; combine with lime juice, salt and garlic.
Spread over sour cream mixture.
Sprinkle with cheese, onions, tomatoes, lettuce and olives.
Serve with tortilla chips.
Layer, starting with bean dip at bottom, mixture of mayonnaise and taco dip, chopped tomatoes, chopped green pepper, sliced black olives, shredded Longhorn, Cheddar and Monterey Jack cheese on top.
Spread bean dip on a serving platter as the first layer. Combine sour cream and taco seasoning, this will be the second layer. Continue layering ingredients in the order given. Serve with tortilla chips.
Mix together cream cheese, bean dip and sour cream.
Place in an 8 x 8-inch casserole.
Brown ground beef and add taco mix and water according to package directions.
Place mixture on top of the cream cheese mixture.
Add chopped tomatoes and chopped onion. Place grated cheese on top.
Bake in a 350\u00b0 oven for 10 to 15 minutes or until cheese melts.
Serve with nacho cheese Doritos.
Mash the avocados with lemon juice, salt and pepper.
Mix the mayonnaise and sour cream with taco mix.
Arrange the ingredients in layers in a large, shallow casserole dish, starting with the bean dip.
Refrigerate 24 to 48 hours to allow flavors to mix. Serve chilled with corn tortilla chips.
Mash avocados with lemon juice, salt and pepper.
Combine sour cream, mayonnaise and taco seasoning.
Layer bean dip, avocado mixture, sour cream mixture, onion, tomatoes, olives and cheese.
Brown ground beef with onion.
Drain grease.
Add refried beans, seasoning mix and tomato sauce.
Mix well.
Spread in shallow dish.
Top with grated cheese.