310 ozcans chunky RoTel diced tomatoes and green chilies
2cupsshredded sharp cheddar cheese
10strips thick- cut baconcooked and chopped
Pickled jalapenosfor topping
Sliced black olivesfor topping
Chopped green onionsfor topping
Instructions
Add the beans to a medium saucepan over medium heat. Stir until the beans are smooth. Stir in the cream cheese and taco seasoning and continue to cook until the beans have warmed through and the cheese has incorporated.
Remove the beans from the heat and place in the refrigerator to cool.
In a deep 9x 13- inch dish, smooth the cooled beans evenly on the bottom. Layer with guacamole, followed by the onion dip, RoTel and cheese. Evenly top with the bacon, jalapenos, olives and green onions.
Cover and place in the refrigerator to chill for at least 1 hour. Serve with tortillas chips.