Monday, July 18, 2011

Layered Mexican Dip

I have been making this recipe for a long time now, but forgot about it until a friend mentioned it as something to bring to our neighborhood potluck party. It's always a hit as it was for the party, I brought home not even a 1/4 of the pan as leftovers. It's great with the beef since it's like a meal too, but I also made a small portion for my Niece minus the beef.

Layered Mexican Dip
adapted from allrecipes

1 1/2 pounds ground beef
Taco seasoning packet
1 (16 ounce) can refried beans
3 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 (8 ounce) container sour cream
1 cup guacamole
1/2 small red onion, diced
1 cup salsa
1 (2.25 ounce) can black olives, drained and chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions (I forgot to add mine)

In a large skillet, brown ground beef. Drain. Add back to skillet and add taco seasoning according to packet. Set aside to cool to room temperature.

Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 1 1/2 cups of shredded cheese on top of beans. Sprinkle seasoned beef on top of cheese. Sprinkle red onions then salsa over beef. Spread sour cream very slowly on top of salsa. Spread guacamole on top of sour cream. Sprinkle remaining shredded cheese. Sprinkle on tomatoes, black olives, and green onions on top.
Keep refrigerated, remove 1 hour before serving.

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