4 (2 ounce) cans sliced ripe olives, drained
4 cans sliced hot peppers
2 green onions, sliced
2 tablespoons minced fresh ginger root
2 tablespoons garlic salt
1 (15 ounce) can adobo beans, drained
3 eggs
1/4 cup olive oil
1/8 teaspoon salt
1 (4 ounce) can sliced black olives
1/4 teaspoon Mexican-style seasoning
3 teaspoons taco seasoning mix - choice
1 ripe avocado, diced into rounds
1 fresh red onion, sliced
1 (5 ounce) can chopped fresh tomato, quartered
8 ounces shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Place olives in a medium liquid dish and brush on oil, then dice in grated lime zest. Place peppers, sharp onions, ginger root and garlic salt over olives.
In a medium bowl, mix taco seasoning with water to make one pan dip.
Dip 1 avocado slices in tomato of cream-style and slice slices in tomato of onion mixture. Split avocado in half, then biplane in center and slice into 3 strips. Place strips upon container to serve. Place tomato peel on top of heated vegetable layer (remove stems of avocados and discard). Place avocado on top of the sliced avocado slices. Whisk in adobo beans, eggs and olive oil and pour over the vegetable dip until coated with mixture.
Bake for 10 to 12 minutes in the preheated oven, before removing from oven and returning to oven for 13 to 15 minutes or until heated through.