Ingredients
2 cans (15 ounces each) pinto beans, rinsed and drained1-1/4 teaspoons salt, divided1/4 teaspoon pepper1/8 to 1/4 teaspoon hot pepper sauce3 ripe avocados, peeled and pitted4 teaspoons lemon juice1 cup sour cream1/2 cup mayonnaise1 envelope taco seasoning1 cup sliced green onions2 medium tomatoes, chopped1-1/2 cups shredded cheddar cheese1 can (2-1/4 ounces) sliced ripe olives, drainedTortilla chips
Preparation
In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate.
Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer.
Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips.
