Baked Mexican Dip

Baked Mexican Dip

2 10 oz. cans bean dip

1 lb. ground chuck

1 package taco mix

1 C. shredded Monterey Cheese

1 4 oz. can chopped green chilies

1 C. shredded Cheddar Cheese

4 T. hot taco sauce

1/4 C. chopped green onions

1 can black olives sliced

1/2 C. finely chopped tomatoes

Sour Cream on the side

Guacamole on the side

Tortilla Chips

Spread the bean dip in the bottom of a 9 x 13 inch pan. Cook ground beef with taco mix as directed on package. Spread over bean dip. Top with Monterey Cheese. Spread chilies over cheese. (to taste) Sprinkle taco sauce over chilies. Layer Cheddar cheese. Bake at 350°F. for 30 minutes.

Cool slightly, add olives, green onion and tomatoes. Serve with chips.