Very nice recipe, I took in part the suggestions of Janet Dufor and JULIEWNEK (thanks to both!) and added my own twist, substituting lettuce (for the sogginess issue) and green bell pepper (my son does not like them) with a simple guacamole, which I made just mashing 5-6 avodacos, adding chili powder and cumin to taste, the juice of a lime (can use 1/2 too) and about 4-6 oz of creamy goat cheese. I used ~ 1lb. of 85% lean ground turkey for the taco meat, also spiced up with the taco seasoning mix (but added chili powder and cumin to taste to this too because the mix I had was a bit wimpy). I also warmed up the refried beans before spreading them (added a bit of water to it to make is a bit creamier, o/w too guey straight out of the can, can use chicken stock too). I had a large platter (and a nice size group!), so I decided to double the beans (2 cans). I also used light sour cream and no cream cheese to cut a bit on calories. I ended up with eight layers, which I arranged as follows (from bottom to top): 1) Refried beans; 2) Turkey taco meat; 3) Shredded Cheddar cheese (melted nicely on top the two warm layers); 4) Sour cream; 5) Salsa; 6) My guacamole; 7) Rotel original recipe tomatoes mixed with chives instead of green onions (either OK I think); 8) Sliced black olives. Great with either tortilla chips of all sorts or even soft corn tortillas (we used a lot of the latter and blue corn chips for some gluten-intolerant people). Everyone loved it!
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Very nice recipe, I took in part the suggestions of Janet Dufor and JULIEWNEK (thanks to...