*Layered Mexican Bean Dip
1 16-oz. can refried beans
1 pound cooked ground beef mixture used for tacos
2 cups shredded cheddar cheese
Salsa
1 cup sour cream (and/or guacamole)
2 med. tomatoes, diced
1 can black olives, diced
Few scallions, thinly sliced
Mix the refried beans with a little water so they are of spreading consistency and spoon them into a flat oven-proof serving dish. Layer the ground beef mixture on top, then the shredded cheese. Bake in a 300° oven for 15 minutes until the beans are heated through and the cheese has melted.
Remove from the oven and add the rest of the ingredients in layers: first the salsa, then sour cream, tomatoes, black olives and scallions. Serve warm with corn or tortilla chips.
Hot Bean Dip
FMM: I have never tried this recipe, but it sounds good and easy for making a a quick bean dip for tortilla chips. I might add the sour cream after taking it out of the oven. Some recipes mix the sour cream in with the beans - 1/2 cup.
1 16-oz. can refried beans
1 packet taco seasoning
sour cream
grated Cheddar cheese
jalapenos, sliced
Preheat oven to 350 degrees.
Mix one can of refried beans with a packet of taco seasoning. Spread that on the bottom of an 8" x 8" pan. Spread sour cream on top of the beans. Top sour cream layer with grated cheddar cheese (leaving some dip exposed around the edges) and dot with sliced jalapenos. Heat until bubbly, about 20 minutes, Seve with tortilla chips.
Another suggestion: garnish with chopped cilantro and a squeeze of lime juice.
