Seven-Layer Taco Dip
 

The original recipe asks for ground beef, but I use veggie crumbles. You
could also substitute ground turkey or chicken.

2 cans (14 oz ea) refried beans
1 lb ground beef/turkey or veggie crumble equivalent
garlic powder or salt, lime juice, paprika (or crushed red pepper flakes,
if you like it very spicy)
16 oz sour cream (lowfat works well)
1 envelope taco seasoning
2 cup shredded cheddar cheese
2 cans Ro-Tel, any variety (I use extra hot)
1 14-oz can sliced black olives, well drained
1 bunch green onions, finely sliced

Brown beef (or crumbles) with a little garlic powder, paprika, a splash of
lime juice. When completely cooked, drain well and set aside. Blend sour
cream and taco seasoning until thoroughly combined. Empty the beans into
a large bowl and mix with a fork or whisk to fluff them up a little, and
spread into a lightly-greased 9X13 pan. Top with, in this order: sour
cream mixture, beef/crumbles/turkey, Ro-Tel, olives, cheese, onions. I
serve mine at room temperature (about an hour or so after preparation),
but you can also heat it in the oven (on a low temp - like 250 - for a
short time, if you want it to melt a little. Don't overheat or the sour
cream will break. It will taste fine, but look a little funky. Optional
toppings: sliced picked jalapenos, sliced banana peppers, chopped fresh
cilantro. Serve with hearty multigrain chips and enjoy!

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