Mexican Scoop


1 can refried beans (14 oz.)
1 can green chilies, chopped (4 oz.)
1/2 cup green onions chopped
1/2 cup sour cream
3 mediums fresh ripe tomatoes, chopped
1/2 cup black olives, chopped
1 cup cheddar cheese, coarsely grated


Layer ingredients, in the order listed above, in a bowl. Serve with corn chips for scooping. I like to use a clear bowl to show off the attractive color combination, but you can also heap it in a nice mound in the center of a large platter and surround it with the chips.
Variations: For a hotter version replace all or part of the chilies with jalapenos. My preference is for old cheddar, but you may choose any cheddar or Monterey Jack cheese if you prefer. Add a layer of very finely chopped cucumbers or lettuce to make this dish a bit lighter. Yogurt can replace all or part of the sour cream for a lower fat version.


1.0 servings


Monday, November 30, 2009 - 2:05pm



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