Recipe: Baked Taco Dip

BAKED TACO DIP

1 pound ground beef
2 cans (10 oz each) Rotel original diced tomatoes and green chiles
1 (1 1/4 oz.) package taco seasoning mix, divided use
2 large avocados, peeled
1 (8 oz.) container sour cream
2 cans (16 oz. each) refried beans
1 (8 oz.) package Monterey jack cheese, shredded
2 cans (2 1/4 oz. each) sliced black olives
6 green onions, sliced

Preheat oven to 350 degrees F. Lightly grease a 13x9-inch baking dish.

Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink. Drain well, and return beef to skillet.

Stir in diced tomatoes and green chiles and half of seasoning mix. Cook over medium-high heat 10 minutes or until liquid is evaporated. Remove from heat.

Mash avocados in a medium bowl; stir in sour cream and remaining seasoning mix.

Spread refried beans evenly into prepared baking dish. Top with beef mixture, and spread with avocado mixture. Sprinkle with cheese, olives, and green onions.

Cover and bake at 350 degrees F for 15 minutes. Uncover and bake 10 more minutes or until bubbly.

Makes 8 cups
Adapted from source: Southern Living, Fall 2000