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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Marci Lexa
  • 1/3 cup salsa, mild, medium or hot
  • 1 envelope taco mix
  • 1 16 oz. can fat free refried beans
  • 3 small ripe avocados (about 2 cups)
  • 1 envelope avocado/guacamole mix
  • 16 oz. light sour cream
  • Salsa as needed
  • Shredded cheddar or Mexican cheese as needed
  • Fresh black bean and corn salsa as needed
Mix 1/3 cup salsa and 1/2 envelope taco mix with refried beans. Spread mixture in the bottom of a 9x9-inch glass casserole dish. Wash avocados, halve and remove seeds, scoop out flesh and mash with the envelope of guacamole mix. Spread mixture over bean mixture. Mix remaining taco mix with sour cream and spread a thin layer over guacamole. Spoon salsa over top of the sour cream layer and gently spread to cover in a thin layer. Sprinkle with cheese until completely covered. Use fresh black bean and corn salsa to create a pattern across the top. Serve with tortilla chips.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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