It was with enormous pleasure that I finally cracked the seal on my 3D Clue game for game night, pairing the playing fun with a pitcher of margaritas, and a tasty, family favorite snack of Mexican Plate.
This was one of the first recipes I acquired when I started living on my own, and it has never failed to please. My son liked it so much that he requested it year after year on his birthday. I think the fact that I craved Mexican food the entire time I carried him may have something to do with this, but any excuse to make it is always fine with me.
It makes a beautiful presentation and, if you use round Tostitos tortilla chips, can place them around the side of the pie plate, overlapping as you go, and your dish will look like a giant sunflower. I used my red, fluted edge ceramic pie plate, so served them on the side.
1 package taco seasoning (use your favorite brand)
1 can refried beans (again, your choice)
1 medium onion, chopped
1 lb. ground chuck
Salt and pepper
1 teaspoon cumin
1 teaspoon chili powder
½ - 1 lb. sharp cheddar cheese, grated
4 scallions, diced
Black olives, thinly sliced
Avocado Dip (fresh or frozen, thawed)
Preheat oven to 350°F. Combine taco seasoning, refried beans, and onion in a medium bowl and mix well. Spread over the bottom and around the sides of an ovenproof plate or pie pan. In large skillet, brown ground beef; season with salt, pepper, cumin, and chili powder. Remove mixture to large plate covered with 2-3 paper towels and allow draining.
Spread drained, seasoned beef mixture evenly over beans, covering bottom of dish. Spoon taco sauce sparingly over meat. Top this layer with shredded cheddar. Top with scallions and thinly sliced black olives (using more or less to your taste). Bake for 20 minutes until cheese is melted and mixture is hot. Remove from oven and mound avocado dip in the center, topping it with a dollop of sour cream. Garnish with tomatoes and serve with chips.
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