My friend Carolyn is an amazing high school English teacher. Anyone who can teach MacBeth to tenth graders is a miracle worker. She is also the mom of two picky eaters; big hungry male picky eaters. Hot layered Mexican dip is a quick meal she makes that they will actually eat. It’s different from a typical mexi-style dip in that it is heated, so it feels like a meal….served with a salad, it’s a complete meal.
Hot Mexican Dip
- 30 oz. can refried beans
- 32 oz. sour cream
- 1 medium container fresh salsa or pico de gallo or chop up several tomatoes
- 2 pounds ground beef
- taco seasoning for 2 pounds of beef
- a lot of grated cheddar cheese to cover the top
- 8 oz. can sliced olives (optional)
- one bunch green onions, sliced (optional)
- cilantro to garnish
- 2 bags tortilla chips – I prefer Juanitas
- Fry the ground beef up and season with the taco seasoning per the seasoning directions. Set aside.
- Spray the bottom of a 15×10 inch baking dish with Pam.
- Spread the refried beans on the bottom.
- Spread the sour cream on top of the beans.
- Spread the salsa (or chopped up tomatoes if you don\’t have any salsa) on top of the sour cream.
- Spread the prepared meat on top of the salsa.
- Spread the cheese over the top of the meat.
- Top with the olives and sliced green onions if desired.
- Bake at 350 degrees until hot and bubbly – about 20 minutes.
- Garnish with avocado and cilantro if desired & serve with tortilla chips.