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  • Tijuana Taco Dip

    0 votes
    Tijuana Taco Dip
    Servings: 10
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 (10 1/2 ounce.) can jalapeno bean dip
    • 2 tbsp. picante taco sauce
    • 3 ripe avocados
    • 2 tbsp. fresh lemon juice
    • 1 pkg. plus 1 tbsp. taco seasoning mix
    • 1/4 c. lowfat sour cream
    • 1 tbsp. mayonnaise
    • 6 ounce. grated sharp cheddar cheese
    • 6 ounce. grated Monterey Jack cheese
    • 1 (10-12) bunch green onions, sliced thin (include some tops)
    • 3 lg. tomatoes, seeded and minced (not too ripe)
    • 1 can ripe, pitted, sliced olives
    • 1 pound hamburger

    Directions

    1. Brown hamburger and combine with 1 package taco seasoning mix. Cook according to package instructions. Drain on paper towel and chill. Combine bean dip with picante taco sauce and garlic salt to taste. Spread on platter. Mash avocados with lemon juice, add in garlic salt and white pepper to taste. Spread on top of bean dip mix. Combine lowfat sour cream, mayonnaise, and 1 Tbsp. taco seasoning mix. Spread on avocado mix (cover completely to seal edges). On this layer distribute hamburger. Sprinkle cheese on top - thoroughly cover. Sprinkle with sliced onions, then tomatoes. Cover completely with sliced olives. Refrigeratetill served. Garnish with mound of shredded cheese and sprinkle of chili pwdr. Serve with taco chips.

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