* FLAVOURINGS to choose from are: sliced pimento-stuffed olives, diced cooked ham, diced avacado or diced pepperoni ** SHREDDED CHEESES to choose from are: Longhorn, Monterey Jack, Cheddar or Mozzerella. *** TOPPERS to choose from are: alfalfa sprouts, chopped green pepper, shredded lettuce or chopped celery with leaves. **** DIPPERS to choose from are: tortilla chips, pita bread--torn and toasted, celery sticks or sliced jicama 1. In small bowl, combine soup with taco seasoning mix and hot pepper sauce; stir until blended. On large serving plate, spread mixture into a 6-inch round. Spread sides and top of bean mixture with sour cream to cover. 2. Layer chilies, FLAVOURING, CHEESE, TOPPER and tomato over sour cream. Cover; refrigerate until serving time, at least 4 hours. Surround with DIPPER. Tip: Jicama is a Mexican vegatable that is becoming more readily available in U.S. markets. It is shaped like a turnip, has a brown skin, and may be cooked or eaten raw. To prepare, simply peel jicama and cut int thin slices or strips. Posted to MM-Recipes Digest by "Sharon Wills" on Oct 16, 1998,