Here in the Southwest, we enjoy Mexican food. And this delicious dip always get rave reviews...no matter how often I make it. Everyone loves the great combination of chicken, bean dip and assorted toppings.
A friend shared the recipe with me, and I've prepared it monthly ever since. The crust is made from refrigerated crescent roll dough. While the ground beef is browning, I simply press the dough into a baking dish. Guest always comment on the tasty crust as well as the zesty filling and crunchy topping.—Patricia Eckard, Singers Glen, Virginia