Mix refried beans and nacho seasoning.
Spread in bottom of 12 x 8-inch baking dish.
Spread on sour cream.
Sprinkle on tomatoes, onion, black olives, chilies and Monterey Jack cheese. Serve with corn chips.
Spread bean dip over a large serving platter.
Blend avocados, lemon juice and salt.
Spread over bean dip.
Mix sour cream, mayonnaise and taco seasoning.
Spread over avocado layer. Sprinkle on tomatoes, onions, black olives and cheese.
Store in fridge no longer than 8 to 10 hours.
Serve with nacho chips and enjoy.
Spread beans in a rectangular casserole dish (9x13-inch). You could use chili instead, as well.
Mix sour cream and cream cheese together (use a hand mixer or immersion blender). Spread over beans or chili.
Spread salsa over sour cream/cream cheese layer.
Sprinkle cheese over salsa.
Add peppers, tomatoes, and green onions in layers. Top with jalapeno peppers or olives, if using. You can also put these on the side, so your guests can choose to add them or not.
Chill until serving time. Serve with Nacho Chips.
Combine beans and seasonings.
Layer in order of recipe.
In medium bowl, thoroughly blend nacho cheese recipe soup mix, sour cream and hot pepper sauce.
Stir in remaining ingredients. Chill.
Serve with tortilla, corn or potato chips.
Makes about 2 1/2 cups of dip.
Combine sour cream and taco seasoning.
Starting with beans, layer ingredients in order listed.
Serve with nacho cheese or corn chips.
Mix refried beans, chilies and taco seasoning.
Spread on a 12-inch round serving platter.
Blend avocados, lemon juice and 1/2 taco sauce until smooth.
Spread on top of bean mixture. Spread sour cream on top of avocado mixture.
Top with lettuce, cheese, taco sauce and olive slices.
Serve with nacho chips. Serves 10 to 12.
Place 3 tortillas in pan on bottom to cover.
Fry and drain beef or turkey, onion and taco seasoning.
Place on top of tortillas.
Add 3 more tortillas.
Top with beans and cheese.
Add 3 more tortillas.
Top with can of nacho soup.
Bake 45 minutes at 350\u00b0.
Cool, add lettuce, sour cream, tomatoes and hot peppers.
Combine beans and seasoning mix; spread bean mix in a 12 x 8 x 2-inch dish.
Layer remaining ingredients in order listed.
Serve with corn or nacho chips.
Spread refried beans into bottom of large plate.
Slice avocado and remove pit.
Scoop out avocado, add mayonnaise and lemon juice to avocado.
This will make guacamole.
Spread sour cream over guacamole.
Spread cheese over sour cream.
Garnish with tomatoes and onions.
Eat with nacho chips.
Mix beans and taco seasoning mix.
Spread in bottom of oblong casserole dish.
Layer guacamole dip, sour cream, olives, tomatoes, onion and chilies.
Top with cheese.
Serve with white corn chips or your favorite nacho chips.
Preheat oven to 350\u00b0.
Spread cream cheese on bottom of small, deep pan.
Spread chili over cream cheese.
Spread refried beans over chili.
Top with ground beef (browned and drained before putting on top).
Place in oven for approximately 15 minutes (possibly 25).
Remove from oven.
Top with tomato, onion, black olives and sour cream.
Serve hot with nacho chips.
Preheat the oven to 350 degrees.
Put half the nacho chips on an ovenproof platter and sprinkle with half of each cheese followed by a portion of the remaining ingredients. Top with the remaining chips and toppings with a layer of the remaining cheeses. Bake until the cheeses have melted. Serve with salsa and sour cream.
Combine bean mixture and seasoning mix; spread evenly in a 12 x 8 x 2-inch dish.
Layer remaining ingredients in order listed. Heat 10 minutes in a 350\u00b0 oven.
Serve with nacho chips.
Layer first the 2 cans of bean dip and jalapeno dip.
Add the jalapeno dip to your desired consistency.
Second layer, mix the sour cream and taco seasoning; spread over your first layer.
Then spread the nacho and taco shredded cheese over the second layer. Chop green onions and spread on third layer, then the tomato. Then, if desired, salsa and peppers may be added or placed on the side.
In a medium bowl, mix together refried beans, green chilies and taco seasoning mix.
Spread on a 12-inch round serving platter.
Blend avocados, lemon juice and 1/2 cup taco sauce until smooth.
Spread on top of bean mixture.
Top with shredded lettuce, cheese, taco sauce and olive slices.
Serve with nacho chips.
Combine beans with taco seasoning mix and spread bean mixture evenly in a 12 x 8 x 2-inch dish.
Layer remaining ingredients in order listed.
Makes approximately 6 cups.
Serve with nacho chips.
Makes a good party dip.
Serve with multigrain or baked nacho chips.
Combine beans with taco seasoning.
Spread bean mixture evenly in 9 x 12 pan.
Layer remaining ingredients in order listed.
Serve with nacho chips.
Melt margarine in saucepan.
Add dry ingredients and whisk for a couple of minutes.
Add milk gradually and whisk until slightly thickened, about 5 minutes.
Add cheese gradually and stir to melt.
Note -- the original recipe called for shredded cheddar. I chose a blend containing cheddar, mozzarella and jalapeno peppers. It adds more zing.