Mexican Style Appetizer
|Condensed bean with bacon soup||11 1⁄2 Ounce (1 Can)|
|Taco seasoning mix||1 1⁄4 Ounce (1 Package)|
|Hot pepper sauce||1⁄4 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Sliced pimento stuffed olives||1⁄2 Cup (8 tbs)|
|Shredded longhorn cheese||4 Ounce (1 Cup)|
|Alfalfa sprouts||1⁄2 Cup (8 tbs)|
|Chopped tomato||1⁄2 Cup (8 tbs)|
|Tortilla chips||4 Ounce|
In small bowl, combine soup, taco seasoning mix and hot pepper Sauce; stir until blended.
On large serving plate, spread mixture into a 6 inch round.
Spread sides and top of bean mixture with sour cream to cover.
Layer chilies, olives, cheese, alfalfa sprouts and tomato over sour cream.
Cover; refrigerate until serving time, at least 4 hours.
Surround with tortilla chips.