RIO GRANDE DIP 
1 lb. ground meat, browned
1 can refried beans
guacamole
8 oz. sour cream
cheddar/colby shredded cheese
jalapenos
1 can sliced black olives

Mix browned ground meat with refried beans; spread in bottom of casserole dish. Layer guacamole then sour cream. Cover with cheese; top with jalapenos and sliced black olives. Broil in oven to melt cheese.

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“RIO GRANDE”

 

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