MEXICAN APPETIZER

This recipe comes from my friend Laurie who was not only a good sales representative in San Francisco but also a great cook. In the 80's (and perhaps still), sales presentations often had to occur over food, a kind of bribe to get the staff of a design firm to attend th meeting and a way to save their billable time. In making my presentations, I often felt like I was acting in a dinner theater, which, in some ways, I was. Laurie served this at one of those meetings. It got more attention than I did.

MEXICAN APPETIZER

makes lots



1 30-oz can refried beans

1 lb ground beef sauted with some chopped onion and seasonings (use your imagination)

1 4-oz can of chopped green chilies

1 C grated Cheddar cheese

1 C grated Monterey Jack cheese

1 C taco sauce

1 4-oz can chopped olives

2 avocados

fresh lemon juice

1 C sour cream

1. Spread the cooked beef/onion mixture over the refried beans on a large oven-proof platter. Top with chilies and sprinkle with the cheeses. Spread with taco sauce.

2. Heat in a moderate oven (325 degrees) until the cheese is bubbly. Remove from the oven and cover with olives.

3. Mash the avocados with some lemon juice to keep them from turning brown and place this in a mound in the mniddle of the mixture. Cover all with sour cream.

4. Serve with taco chips.