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LAYERED MEXICAN DIP Recipe

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This recipe for LAYERED MEXICAN DIP is from The Matagorda Historical Society Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Lb. Hamburger
1 Can refried Beans
1 Can Chili without Beans
1 Env. Taco Seasoning
3 Tbsp Picante
3 Med. Avocados
2 Tbsp Lemon Juice
½ tsp. Garlic Salt
⅛ tsp. Pepper
2 Cups Sour Cream
3 Cups Shredded Lettuce
2 Med. Tomatoes, Chopped
¾ Cup Shredded Cheddar Cheese
¾ Cup Shredded Monterey Jack Cheese
Corn Chips or Tortilla Chips
Directions:
Directions:
Spray 13 x 9 dish with pam. Brown Meat in skillet, drain fat. Stir in beans, chili and seasoning mix. Spoon into dish. Spoon Picante sauce over the meat. Peel, pit and mash avocados in medium bowl with lemon juice, garlic salt and pepper. Stir in sour cream. Spread avocado over meat leaving a border of meat. Sprinkle with lettuce, tomatoes and cheeses. Serve with chips.

 

 

 

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