Preparation:
In large skillet, brown beef; pour off fat. Add chilies and bouillon; cook and stir until bouillon dissolves. Cool. Stir in refried beans. In small bowl, combine sour cream and taco seasoning; set aside. In 7-or 8-inch springform pan or on large plate, spread beef mixture. Top with sour cream mixture and guacamole. Cover; chill several hours. Just before serving, remove sides of springform pan. Garnish with cheese, tomatoes, green onions and olives. Serve with tortilla chips. Refrigerate leftovers.
GUACAMOLE: In small bowl, mash 3 ripe avocados, pitted and peeled, Add 3/4 cup chopped fresh tomato, 2 tablespoons REALIME Lime Juice from Concentrate or REALEMON Lemon Juice from Concentrate, 1/2 teaspoon seasoned salt and 1/8 teaspoon garlic salt; mix well. |
