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7 Layered Taco Dip Recipe

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This recipe for 7 Layered Taco Dip, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Sudela


1 can (10 1/2 oz.) jalapeņo bean dip
1 lb. lean ground beef, cooked & drained
1 pkg. (1 1/4 oz.) taco seasoning
1/2 c. water
3 ripe avocados, peeled & mashed
3 tbsp. salsa
1 tsp. garlic salt
2 c. sour cream
1 can (4 oz.) green chilies, diced
1 can (4 1/2 oz.) ripe olives, chopped
1 c. cheddar cheese, shredded
1 c. Jack cheese
3 small tomatoes, diced
2-3 green onions, finely chopped

Layer 1: Spread jalapeno bean dip on the bottom of a 10 in. glass pie plate.
Layer 2: Place cooked & drained ground beef in a bowl. Add taco seasoning & water. Microwave on high for 3 minutes, covered. Spread this mixture on top of the bean dip.
Layer 3: Combine mashed avocado, salsa, & garlic salt in a small bowl. Blend well. Spread on top of the meat mixture.
Layer 4: Spread sour cream over guacamole.
Layer 5: Spread chilies & olives over sour cream.
Layer 6: Combine cheddar & Jack cheese & sprinkle evenly over chilies & olives.
Layer 7: Top with tomatoes & green onions. Serve with sturdy chips.




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