Layered Taco Dip

1 lb. lean ground beef
1 4oz. can chopped green chilies, undrained
2 tsp. beef flavor instant bouillon
1 15oz. can refried beans
1 16oz. container
Sour cream
1 1.7oz taco seasoning mix

Guacamole:
3 ripe avocadoes, pitted and peeled
¾ cup chopped fresh tomato
2 tbsp. lime juice
½ tsp. salt
1/8 tsp. garlic salt

Garnishes:
Shredded Cheddar or Monterey Jack cheese
Chopped tomatoes
Sliced green onions

In large skillet, brown beef; pour off fat. Add chilies and bouillon; cook and
stir until bouillon dissolves. Cool. Stir in refried beans.

In small bowl, combine sour cream and taco seasoning; set aside.

In small bowl, mash avocadoes. Add tomato, juice and salts; mix well. Set aside.

On large plate, spread beef mixture. Top with sour cream mixture and guacamole.
Cover; chill several hours. Just before serving, garnish and serve with
tortilla chips. Refrigerate leftovers.

Makes 12 to 15 servings