Easy Hot Layered Mexican Dip
This recipe was given to me by Vickie Erlandson. Serve with tortilla chips. See additional ingredients to add as desired at end of recipe.
1 pound ground beef
1 packaged Taco seasoning mix
1 pound can spicy refried beans
16-oz. sour cream
small can chopped green chilies
2 cups shredded cheddar cheese
Brown grown beef in skillet. Add taco seasoning; mix well. Add can of refried beans to the taco meat; stir until well mixed. Spread the mixture in the bottom of a 9 x 13-inch oven-safe casserole dish. In a separate bowl, mix sour cream and green chilies. Spread on top of the meat/bean mixture. Top with sour cream mixture with shredded cheddar cheese. Heat in 350 degree oven until cheese is melted and sides are bubbling (approximately 25 minutes). Garnish with any of the following ingredients:
chopped fresh tomatoes;
a layer of salsa over meat mixture;
chopped lettuce on top; or
chopped jalapenos in the sour cream mixture to make hotter.