Shelly's Recipe

EIGHT LAYER TACO SPREAD

Category: Spreads -- Cold

1 (8 1/2 oz) can refried beans
1/4 Cup picante or taco sauce
1 Cup shredded lettuce
1 8 Oz. carton dairy sour cream
1 6 Oz. pkg. frozen avocado dip, thawed
1 Cup Monterey Jack or cheddar cheese -- shredded
1/4 Cup sliced green onion
2 Tbsp sliced or chopped pitted ripe olives
2 medium tomatoes – chopped
Minced jalapeno peppers, optional
tortilla chips or crackers

Stir together picante sauce and beans. Arrange lettuce on a 12 inch platter, leaving a 2 inch rim on the edge. Spread bean mixture over lettuce, making a layer about 1/4 inch thick. Then layer sour cream and avocado dip. Top with cheese, onion, and olives. Cover and chill up to 24 hours. Before serving arrange tomatoes and jalapenos on top. Arrange chips on a platter around spread.

Variation: Brown 1 lb beef with 1 pkg taco seasoning mix, 1 cup shredded cheddar cheese and 2 tbsp water. Drain and set aside. Heat bean in a saucepan and about 1/2 can of water to soften. Remove from heat and add beef mixture and stir until completely blended together. Spread on platter, then salsa and layer with remaining ingredients.