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1 31 oz. can prepared refried beans (or 2 16 oz. cans)

1 4 oz can chopped green chilies

1 envelope taco seasoning mix

2 ripe avocados

2 T lemon juice

1 16 oz jar taco sauce (divided)

1 1/2 cups sour cream

3 cups shredded iceberg lettuce

1 1/2 cups grated cheddar or monterey jack cheese

1 4 oz can sliced black olives


MIX: In a bowl, mix together refried beans, chilies and taco seasoning powder.  Spread on the bottom of a large, shallow bowl.  In a food processor, mash avocados with lemon juice and 8 oz taco sauce.  Spread over beans.  Cover with a layer of sour cream, then top with shredded lettuce, cheese and olive slices.  Finally, make a decorative pattern on top with the remaining 8 oz of taco sauce.


Chill until serving with large tortilla chips.

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Recipe submitted by Gillian Greenhill Hannum, Professor of Art History at Manhattanville College.  Gillian has self-published two cookbooks through Blurb.com; this recipe appears in Cottage Cooking.

DRAFT: This module has unpublished changes.