Chorizo Bean Dip

• 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 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 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 13x9-in. baking dish. Layer with the meat mixture, cheese, salsa and ripe olives. Cover and bake at 350u0b0 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.

ground sirloin, chorizo, onion, taco, black beans, shredded monterey jack cheese, salsa, olives, guacamole, green onions, sour cream, fresh cilantro, olives, tortilla chips

Taken from www.tasteofhome.com/recipes/chorizo-bean-dip/ (may not work)