7-Layer Taco Dip
- 1 pound Bob Evans Original roll sausage
- 1 can (16 ounces) refried beans
- 1 can (4.5 ounces) chopped green chiles
- 1 package (1.25 ounces) taco seasoning mix
- 1 container (16 ounces) sour cream
- 1 jar (11 ounces) salsa
- 1 can (6 ounces) sliced black olives
- 1 large tomato, diced
- 1 bunch green onions, chopped
- 2 cups (8 ounces) shredded Mexican cheese blend
- Tortilla chips
- In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
- Spread sausage mix into 7 x 11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
- Serve immediately with chips. Refrigerate leftovers.