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Taco Salad

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1 - 16 ounce can refried beans
1 - 6 ounce container of frozen Calevado Avocado dip, or any other fresh or store bought recipe
4 ounces of sour cream
Salsa to your taste buds, a light layer would be okay.
1 - small can of diced green chilies, possibly 2 oz.
4-5 sliced green onions or scallions
Approximately 1/2 cup shredded jack cheese
Approximately 1/2 cup shredded cheddar cheese, mild, Colby or whatever you care for
Handful of diced tomatoes---add when ready to eat

Layer in order given onto a large platter or two dinner size plates. Can be eaten right away or store in fridge. If you put in the fridge you can zap it in the microwave for a minute or two to slightly warm up.

Serve with corn chips or Fritos, lots.

This is wonderful on a warm day. You can make individual serving plates for the kids, just use smaller plates and divide up the ingredients among them.

Submitted by Barbara Rhone


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