Shelly's Recipe

Chorizo Bean Dip

Category: Dips - Hot

1 pound ground sirloin
1/3 pound uncooked chorizo or bulk spicy pork sausage
1 medium onion, chopped
1 envelope taco seasoning
2 cans (16 ounces each) refried black beans
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/3 cups salsa
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 cups guacamole
6 green onions, thinly sliced
1 cup (8 ounces) sour cream
1/2 cup minced fresh cilantro
3/4 cup jalapeno-stuffed olives, sliced
Tortilla chips

(1) Crumble beef and chorizo into a large skillet; add onion and taco seasoning. Cook over medium heat until meat is no longer pink; drain.

(2) Spread the beans into a greased 13-in. x 9-in. baking dish. Layer with the meat mixture, cheese, salsa and ripe olives. Cover and bake at 350° for 20-25 minutes or until heated through.

(3) Spread guacamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers. Yield: 48 servings.