Combine melted butter and crushed corn chips. Press onto bottom and sides of greased springform pan (only 1 inch up sides). Bake at 350 degrees for 10 minutes. Cool. Combine refried beans and taco seasoning mix. Spread over prepared crust. Layer dip and next five ingredients over refried bean mixture. Chill. Garnish with cilantro sprigs. Serve with large corn chips. Yield: 20 appetizer servings.
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|Serving Size: 1 Serving (2344g)|
|Recipe Makes: 1|
|Calories from Fat: 2232 (53%)|
|Amt Per Serving||% DV|
|Total Fat 248g||331 %|
|Saturated Fat 93.6g||468 %|
|Monounsaturated Fat 71.2g|
|Polyunsanturated Fat 61.3g|
|Cholesterol 350.6mg||108 %|
|Sodium 8110.8mg||280 %|
|Potassium 5785mg||152 %|
|Total Carbohydrate 380.3g||112 %|
|Dietary Fiber 75.4g||301 %|
|Sugars, other 305g|
|Protein 141.4g||202 %|
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Calories per serving: 4234
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