Recipe(tried): Million Dollar Taco Dip

I probably have 15 layered mexican-style dips -- but this one aways wins raves because it makes such a magnificent presentation! The secret is in using a springform cake pan.


1 lb. lean ground beef
1 4 oz. can green chilies, undrained
2 t. beef bullion flavoring (or 2 cubes)
1 16 oz. container sour cream
1 1.7 oz. envelope taco seasoning mix
1 16 oz. can refried beans
1 6 oz. container frozen avacado dip (I make my own guacamole)
shredded lettuce,shredded cheese, chopped tomatoes, sliced green onions, sliced ripe olives, etc.

In large skillet, brown meat; pour off fat. Add chilies and bullion; cook and stir until bullion dissolves. Cool.

In small bowl, combine taco seasoning and sour cream; set aside. Spread refried beans in bottom of springform cake pan. (I wipe it very lightly with oil.) Top with meat mixture, sour cream mixture and avacado dip or guacamole. Cover and chill several hours. Remove ring of pan and garnish as desired.

Note: If you use fresh guacamole, lightly sprinkle top with lemon juice before covering and place plastic wrap directly on top of guacamole.

This serves 12 to 15 very hungry folks!