Ingredients
1
can (16 oz) Old El Paso™ refried beans
2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1
container (8 oz) sour cream
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 1/4
cups guacamole
1 1/4
cups Old El Paso™ Thick ’n Chunky salsa (from 16-oz jar)
1
cup shredded Cheddar or Colby-Monterey Jack cheese blend (4 oz)
1
cup shredded lettuce
2
tablespoons sliced ripe olives
Preparation
In small bowl, mix refried beans and 2 tablespoons taco seasoning mix. Spread about 3 tablespoons mixture in bottom of each of ten 6-oz custard cups or 9-oz clear plastic cups.
Mix sour cream and green chiles; divide evenly among cups (about 2 tablespoons per cup). Top each with about 2 tablespoons each guacamole and salsa, slightly less than 1 tablespoon each cheese and lettuce, and a few olive slices.
