Time 20m Yield 10 servings. Number Of Ingredients 13 Steps:
Spread bean dip on a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. Combine the sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips.
Time 15m Yield 12 Number Of Ingredients 9 Steps:
In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans. In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole. Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.
Time 20m Yield 16 Number Of Ingredients 10 Steps:
In medium bowl, mix refried beans and taco seasoning mix. Spoon about 2 tablespoons of the bean mixture into each of 16 (5-oz) clear plastic cups. In another medium bowl, mix cream cheese and chiles. Spoon 1 heaping tablespoon of the cream cheese mixture over the bean mixture in each cup. Top each cup with 1 tablespoon of the salsa, followed by 2 tablespoons of the lettuce, 2 tablespoons of the cheese, 1 1/2 teaspoons of the olives and 2 teaspoons of the tomato. Refrigerate until serving time, up to 4 hours. Serve with tortilla chips.
Time 7h10m Yield 6 Number Of Ingredients 7 Steps:
Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 7 to 9 hours or until beans are tender.
Time 20m Yield 40 appetizer servings. Number Of Ingredients 9 Steps:
Set aside 1 tablespoon chopped green onions for garnish. In fondue pot or chaffing dish, combine the beans, sour cream, cream cheese, shredded cheeses, chilies, taco seasoning and remaining green onions., Heat and stir until cheese is melted. Garnish with reserved onions. Serve warm with tortilla chips.
Time 20m Yield 16 serving(s) Number Of Ingredients 11 Steps:
Mash the beans in a bowl, set aside. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic. Saute 4 minutes or until tender. Add beans, tomato and next 3 ingredients. Cook 5 minutes or until thickened, stirring constantly. Remove from heat. Add cheese and remaining ingredients, stirring until cheese melts. Serve warm or at room temperature with regular or fat free corn or flour tortilla chips.
Time 20m Yield 16 Number Of Ingredients 3 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Scoop the refried beans into the baking dish, and smooth to form an even layer. Spread the salsa on top of the beans, and top with shredded cheese. Bake in the preheated oven for 15 minutes, until the mixture is hot and the cheese is bubbling.
Time 10m Yield 1 3/4 cups, 10 serving(s) Number Of Ingredients 11 Steps:
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomato and next 4 ingredients (tomato through beans); cook 5 minutes or until thick, stirring constantly. Remove from heat; partially mash with a potato masher. Add cheese, cilantro, and lime juice, stirring until cheese melts. Serve warm or at room temperature.
