Blend taco mix into sour cream and refrigerate for at least an hour or up to several hours. On an oversized platter layer the avocado on the bottom, bringing it almost to the platter rim. Top with the sour cream mixture, making a smaller ring. Sprinkle on the Monterey Jack cheese, then the cheddar cheese. Next layer the olives, followed by the tomatoes and top with the scallions. Serve with chips to scoop. Per serving: 1759 Calories (kcal); 135g Total Fat; (68% calories from fat); 71g Protein; 70g Carbohydrate; 322mg Cholesterol; 2920mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 8 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 22 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9344 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (797g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 905 (79%)|
|Amt Per Serving||% DV|
|Total Fat 100.5g||134 %|
|Saturated Fat 47.5g||238 %|
|Monounsaturated Fat 40.6g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 208.4mg||64 %|
|Sodium 3421.5mg||118 %|
|Potassium 826.7mg||22 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 22.8g|
|Protein 35.8g||51 %|
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Calories per serving: 1143
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