Title: Mexican-Style Appetizer
Categories: Appetizers, Cheese
Yield: 10 Servings

1 cn 10 1/2 oz condensed bean
-with bacon soup
1 pk Taco seasoning Mix
1/4 ts Hot Pepper Sauce
1 c Sour Cream
1 cn Chopped Green Chillies;
-(drained)
1/2 c FLAVOURING *
1 c SHREDDED CHEESE **
1/2 c TOPPER ***
1/2 c Chopped Tomato
DIPPER ****

* FLAVOURINGS to choose from are: sliced pimento-stuffed olives, diced
cooked ham, diced avacado or diced pepperoni

** SHREDDED CHEESES to choose from are: Longhorn, Monterey Jack, Cheddar or
Mozzerella.

*** TOPPERS to choose from are: alfalfa sprouts, chopped green pepper,
shredded lettuce or chopped celery with leaves.

**** DIPPERS to choose from are: tortilla chips, pita bread--torn and
toasted, celery sticks or sliced jicama

1. In small bowl, combine soup with taco seasoning mix and hot pepper
sauce; stir until blended. On large serving plate, spread mixture into a
6-inch round. Spread sides and top of bean mixture with sour cream to
cover.

2. Layer chilies, FLAVOURING, CHEESE, TOPPER and tomato over sour cream.
Cover; refrigerate until serving time, at least 4 hours. Surround with
DIPPER.

Tip: Jicama is a Mexican vegatable that is becoming more readily available
in U.S. markets. It is shaped like a turnip, has a brown skin, and may be
cooked or eaten raw. To prepare, simply peel jicama and cut int thin slices
or strips.

Posted to MM-Recipes Digest by "Sharon Wills" on
Oct 16, 1998, converted by MM_Buster v2.0l.