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Walking Taco Salad
It'll be difficult not to come back for seconds or thirds
with this Mexican dish that can double as a dip or a
side salad.
Ingredients
30 oz. refried beans, spicy
16 oz. sour cream
16 oz. avocado dip
3 green onions, finely chopped
3 tomatoes, chopped
8 1/2 oz. black olives, chopped
7 oz. green chilies, diced
15 oz. salsa
1 1/2 lb. Monterey jack and cheddar cheese blend, shredded
Tortilla chips
16 oz. sour cream
16 oz. avocado dip
3 green onions, finely chopped
3 tomatoes, chopped
8 1/2 oz. black olives, chopped
7 oz. green chilies, diced
15 oz. salsa
1 1/2 lb. Monterey jack and cheddar cheese blend, shredded
Tortilla chips
Methods/steps
Spread beans over bottom of a large platter.
Top with sour cream, then avocado dip.
Garnish liberally with remaining ingredients (except tortilla chips).
Refrigerate until ready to serve.
Serve with tortilla chips for dipping.
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