Layered Taco Dip

• 1 lb lean ground beef
• 1 (4 ounce) can chopped green chilies, undrained
• 2 teaspoons instant beef bouillon
• 1 (16 ounce) container sour cream
• 1 (1 1/8 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (6 ounce) container frozen avocado dip, thawed
• shredded cheese
• chopped tomato
• sliced green onion
• sliced ripe olives
• tortilla chips

1. In a large skillet, brown meat; pour off fat.
2. Add chilies and bouillon; cook and stir until bouillon dissolves.
3. Cool.
4. In small bowl, combine sour cream and taco seasoning mix; set aside.
5. In 7 or 8" springform pan (I prefer the use of the springform pan for a dramatic presentation) or on large plate, spread beans.
6. Top with meat mixture, sour cream and avocado dip.
7. (**seenote).
8. Cover and chill for several hours.
9. Just before serving, garnish with cheese, tomatoes, onions and olives.
10. Serve with tortilla chips.
11. Refrigerate leftovers, if there are any!
12. **Note-I find it works best to chill between layers of sour cream and avocado dip for spreadability.
13. The finished product and beauty of the layers is much more pronounced this way.

lean ground beef, green chilies, instant beef bouillon, sour cream, taco seasoning mix, beans, avocado, cheese, tomato, green onion, olives, tortilla chips

Taken from www.food.com/recipe/layered-taco-dip-37726 (may not work)