Chicken Cheese Dip

• 1 (1 1/4 oz.) pkg. taco seasoning mix
• 2 1/2 c. shredded, cooked chicken breast, skinned and cooked (no salt)
• 1/2 c. light beer
• 1 (4 oz.) can green chilies, chopped (undrained)
• 1/2 c. Pace picante sauce
• 1 (15 oz.) can black beans, drained
• 1 Tbsp. crushed garlic
• 1 1/2 c. (6 oz.) shredded fat-free Cheddar cheese
• 1 (16 oz.) nonfat sour cream
• 1 1/2 c. seeded, diced tomato
• 1/2 c. minced green onions
• 1/4 c. sliced ripe olives

1. Reserve 1 teaspoon taco seasoning mix; set aside.
2. Combine remaining taco seasoning mix, chicken, beer and chilies in large skillet; bring to a boil.
3. Reduce heat and simmer, uncovered, 5 minutes or until mix is thickened.
4. Remove from heat; stir in picante sauce.
5. Mash beans and garlic until smooth.
6. Spread bean mixture in a 10-inch dish.
7. Spoon chicken mixture evenly over bean mixture; top with cheese.
8. Bake, uncovered, at 375u0b0 for 15 minutes or until heated thoroughly.
9. Combine sour cream and reserved 1 teaspoon taco seasoning mix; spread over melted cheese.
10. Top with tomato, green onions and olives.
11. Serve with no-oil baked tortilla chips.

taco seasoning mix, chicken, light beer, green chilies, picante sauce, black beans, garlic, cheddar cheese, tomato, green onions, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972230 (may not work)