Nacho Dip

Name: Nacho Dip
Ingredients: 1 can refried beans; 1 lb. ground round; 1 large yellow onion; 2 cloves garlic, minced or put through garlic press; 1 Tbsp. chili powder; 3 Tbsp. catsup; 1 tsp. cumin; 1/3 to 1/2 c. cooking oil; 1 small can chopped green chilies; 1 c. sour cream; salt and pepper; 3/4 c. prepared taco sauce (hot or mild); 2 to 3 c. grated cheese (Monterey Jack and Cheddar combined); 1/2 c. sliced black olives; 1/4 c. chopped green onions; 2 ripe avocados, blended in 1 tsp. lemon juice or frozen avocado dip

16 ingredients

9 steps

Ingredients

1 can refried beans
1 lb. ground round
1 large yellow onion
2 cloves garlic, minced or put through garlic press
1 Tbsp. chili powder
3 Tbsp. catsup
1 tsp. cumin
1/3 to 1/2 c. cooking oil
1 small can chopped green chilies
1 c. sour cream
salt and pepper
3/4 c. prepared taco sauce (hot or mild)
2 to 3 c. grated cheese (Monterey Jack and Cheddar combined)
1/2 c. sliced black olives
1/4 c. chopped green onions
2 ripe avocados, blended in 1 tsp. lemon juice or frozen avocado dip

Directions

1

Cook meat in oil with onion and garlic until lightly browned. Add chili powder, salt, pepper, catsup and cumin.
2

Stir well and cover over low heat for 20 minutes.
3

Drain off excess fat.
4

In 10 x 12-inch pan, layer refried beans, cooked meat, green chilies and cheese.
5

Drizzle taco sauce over cheese layer.
6

You may cover and refrigerate at this point.
7

Cook, uncovered, at 400° for 20 to 25 minutes.
8

Remove from oven and quickly spread green onion, olives, avocados and top with sour cream.
9

Serve with Doritos or cooked tortillas.