Mash the avocado up with a fork, add the lime juice, season to taste.(Guacamole)
Mix the sour cream, mayonnaise, and taco seasoning mix together. Stir until well blended. (Taco Mix)
On a pretty round glass plate, layer the following ingredients, extending almost to the edge and making layers about 1/4 inch thick.
1.) Bean dip
2.) Guacamole dip (Avocado)
3.) Taco Mixture
4.) Grated Jack Cheese
5.) Grated Cheddar Cheese
6.) Chopped Tomatoes
7.) Chopped Green Onions.
Season the tomatoes with salt and pepper. In a mixing bowl, combine the remaining ingredients and mix thoroughly. Season with salt and pepper. Stuff each tomato with the cheese mixture. Garnish with parsley.
In a Dutch Oven or 4 quart saucepan, bring about 10 cups of water to boil. Reduce heat to medium and add potatoes. Cook for about 3 minutes. Add Rotini to the potatoes and continue to cook about 15 minutes. Drain and rinse with cold water to cool. Drain well.
In a large bowl, combine the cooked potatoes and rotini, bell pepper and onions.
In a small bowl, combine the dressing ingredients and blend well. Add to salad, toss to coat. Cover and refrigerate at least one hour or until serving time.