Eight Layer Taco Spread Food

LAYERED TACO DIP

Steps:

• In a large skillet, brown meat; pour off fat.
• Add chilies and bouillon; cook and stir until bouillon dissolves.
• Cool.
• In small bowl, combine sour cream and taco seasoning mix; set aside.
• In 7 or 8" springform pan (I prefer the use of the springform pan for a dramatic presentation) or on large plate, spread beans.
• Top with meat mixture, sour cream and avocado dip.
• (**seenote).
• Cover and chill for several hours.
• Just before serving, garnish with cheese, tomatoes, onions and olives.
• Serve with tortilla chips.
• Refrigerate leftovers, if there are any!
• **Note-I find it works best to chill between layers of sour cream and avocado dip for spreadability.
• The finished product and beauty of the layers is much more pronounced this way.

8 LAYER FIESTA DIP

Steps:

• Spread unheated beans in the bottom of a 9x11 size glass dish or glass baking pan.
• Pour enchilada sauce evenly over the beans.
• Spoon on guacamole and spread evenly.
• In a separate dish, mix together the taco seasoning and the sour cream until well blended.
• Spoon this sour cream mixture over the guacamole and spread around evenly.
• Sprinkle cheese on top of these layers until you have a complete "layer" of cheese.
• Drain the cans of black olives and sprinkle them evenly on top of the cheese.
• Do the same with the green onions, and then finally with the diced tomatoes.
• Cover tightly and chill in refrigerator for about 2 hours.
• Now, invite a few friends over, set it on the table with some tortilla chips, and watch it disappear!
• This dish will keep for about a week if tightly covered in the refrigerator.
• Combine a few spoonfuls of this dip with taco meat and place in tortillas or taco shells for an amazing ready to eat meal!