Mix taco seasoning with sour cream in a small bowl. In an 8 x 8 baking dish or pie dish, spread the beans over the bottom of the pan. Layer with tomatoes, then onions, olives, guacamole, sour cream mixture, and sprinkle cheese on top. Garnish with a few jalapeno slices on top, if desired. Refrigerate until ready to serve. Serve with tortilla chips and watch it disappear!
I sometimes make my own refried beans by taking the leftovers from a pot of beans and drianing most of the juice, mashing beans with a potato masher, and frying them in about a teaspoon of Criso until they are heated through and slightly thickened. Let them cool before making the dip. They are so much better than the canned refried beans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (180g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 171 (63%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 54.5mg||17 %|
|Sodium 603.5mg||21 %|
|Potassium 404.2mg||11 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 9.2g|
|Protein 13.6g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 273
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"Use this in the dip, if desired, omitting tomatoes." —
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