Layered Mexican Dip 2

• 1 pound ground chuck
• 1 can (16 oz.)refried beans
• 1 can (16 oz.)chili without beans
• 1 envelope (1 1/4 oz.)taco seasoning mix
• 3 tablespoons picante sauce
• 3 medium-ripe avocados
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic salt
• 1/8 teaspoon pepper
• 2 cups dairy sour cream
• 3 cups shredded iceberg lettuce (about 1/2 medium-sized head)
• 2 medium-sized tomatoes, cored, halved, seeded and coarsely chopped (1 1/4 cup)
• 3/4 cup shredded Cheddar cheese (3 oz.)
• 3/4 cup shredded Monterey Jack cheese (3 oz.)
• Corn chips

Instructions:
1. Grease shallow serving platter or 13x9" glass baking dish.
2. Brown meat in medium-size skillet; drain excess fat. Stir in refried beans, chili and taco seasoning mix. Spoon evenly into prepared platter. Spoon picante sauce over top.
3. Peel, pit and mash avocados in medium-size bowl with lemon juice, garlic salt and pepper; stir in sour cream.
4. Spread avocado mixture over meat, leaving a narrow border. Sprinkle with lettuce, tomatoes and Cheddar and Monterey Jack cheeses. Serve with corn chips.

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