Mexican Layered Appetizer Recipes

Steps:

• In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
• In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

Steps:

• Layer #1: Spread the entire can of refried beans on a dinner-sized plate/platter.
• Layer #2: Mash the avocados with a little fresh lime juice & salt to taste. Spread avocado evenly over refried beans.
• Layer #3: Mix the taco xeasoning into the container of sour cream. Spread this evenly over the avocado layer.
• Layer #4: Chopped green onion.
• Layer #5: Sliced black olives.
• Layer #6: Chopped tomatoes--I like to remove the seeds before chopping so it does not turn into 7-Layer Soup.
• Layer #7: Freshly grated sharp cheddar cheese.
• Serve with Nacho Chips--I like to get the nacho chips from a local Mexican restaurant.

Steps:

• In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
• In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
• Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
• Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Steps:

• Soften cream cheese and spread in a round glass baking dish.
• Mix 6 tbs picante sauce with the refried beans.
• Spread over cream cheese.
• Spread sour cream over refried beans.
• Spoon remainder of picante sauce over sour cream.
• Sprinkle onions, celery and cucumbers over dish.
• Sprinkle cheddar cheese on top.
• Garnish with diced (well-drained) tomatoes.
• ***Ifusing sliced olives, sprinkle over tomatoes.
• Serve with corn chips or tostatoes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
• Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
• Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
• Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
• Bake in the preheated oven until bubbling, about 35 minutes.