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.
Layer 1:
1 pound ground beef
1 packaged Taco
seasoning mix
1 pound can spicy
refried beans
Layer 2:
16-oz. sour cream
small can chopped
green chilies
Layer 3:
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:
ripe olives;
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.