Mexican Beef and Cheese Dip - Taco Cassarole

• 1 lb (.5 kg) ground beef
• 1 16 oz (448 grm). can refried beans
• 1 package taco seasoning
• 1 8 oz (224 grm). jar chunky salsa
• 1 cup (225 ml) shredded sharp cheddar cheese
• 1 small onion, chopped
• 2 medium tomatoes, chopped
• 1 pint sour cream
• 1 small can chopped black olives
• 2 avocados

1. Brown ground beef and prepare with packaged taco seasoning according to directions.
2. Drain and hold to cool.
3. Empty can of refried beans into 13 x 9 cassarole dish, heat 1 minute in microwave.
4. Spread refried beans across bottom of dish for first layer.
5. Add prepared beef layer.
6. Peel and chop avocados into small pieces, add chunky salsa and mix thoroughly and pour across beef layer.
7. Stir sour cream and add as next layer.
8. Add chopped onions, tomatoes and chopped black olives.
9. Complete with layer of shredded cheddar cheese.
10. Serve with lots of nacho style chips and stand back for the return traffic.

ground beef, beans, taco, chunky salsa, cheddar cheese, onion, tomatoes, sour cream, black olives, avocados

Taken from online-cookbook.com/goto/cook/rpage/000472 (may not work)