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Chorizo Bean Dip

1 pound ground sirloin
1/3 pound uncooked chorizo or bulk spicy pork sausage
1 medium onion, chopped
1 envelope taco seasoning
2 cans (16 ounces each) refried black beans
1 cup (4 ounces) shredded Monterey Jack cheese
1 jar (11 ounces) salsa
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 cups guacamole
6 green onions, thinly sliced
1 cup (8 ounces) sour cream
1/2 cup minced fresh cilantro
3/4 cup jalapeno-stuffed olives, sliced

Printed from tasteofhome.com Sep 8, 2008

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Chorizo Bean Dip cont.

Tortilla chips

In a large skillet, cook the beef, chorizo, onion and taco seasoning
over medium heat until meat is no longer pink; drain. Spread the
beans into a greased 13-in. x 9-in. baking dish. Layer with the meat
mixture, cheese, salsa and ripe olives. Cover and bake at 350°
for 20-25 minutes or until heated through. Spread guacamole over
the top. Combine the green onions, sour cream and cilantro; spread
over guacamole. Sprinkle with stuffed olives. Serve immediately with
tortilla chips. Refrigerate leftovers.

Yield: 48 servings.