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Layered Nacho Dip

Ingredients
  Canned refried beans 32 Ounce (2 cans,16-ounce each)
  Canned chopped green chiles 4 Ounce, drained (1 can)
  Taco seasoning 1 1⁄4 Ounce (1 package)
  Shredded monterey jack cheese with jalapeno peppers 8 Ounce (2 cups)
  Frozen avocado dip 6 Ounce, thawed (frozen, 1 can)
  Sour cream 8 Ounce (1 carton)
  Seeded chopped tomato 1 Cup (16 tbs)
  Thinly sliced green onions 3⁄4 Cup (12 tbs)
  Canned sliced ripe olives 4 1⁄2 Ounce, drained (1 can)
Directions

Combine first 3 ingredients; spread mixture in an 11-x7-x 1 1/2-inch baking dish.
Bake, uncovered, at 350° for 20 minutes or until thoroughly heated.
Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
Spread avocado dip over warm bean mixture; spread sour cream over avocado dip.
Top evenly with tomato, green onions, and olives.
Serve warm with tortilla chips or corn chips.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Avocado

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