Tuesday, January 4, 2011
Hot Taco Dip AKA Super Nachos
So a few weeks later, I was still jonesin' for the dip, but thought if I made it into a whole meal, I wouldn't feel so bad inhaling a huge portion! I did black olives on half, as my husband isn't an olive fan. What a fun make-your-own takeout dinner!
Hot Taco Dip aka Super Nachos
Layer in a 9 x 13 pan:
16 oz can vegetarian refried beans
1 pound browned ground beef (or go meatless like I did)
Sprinkle of chili powder over top
Sprinkle of cumin over top
1/2 cup salsa
1 to 1 1/2 cups shredded cheddar cheese
1/2 cup diced tomatoes
1/2 cup diced onions
1 (2.25 oz can) sliced olives
Bake at 350 degrees for 20-30 minutes or until hot. Serve with sour cream, lettuce, cilantro & warmed tortilla chips*.
*To make warmed tortilla chips, dump half a bag or so on a large cookie sheet and warm in a 350 degree oven for 5 to 10 minutes. This works well in the toaster oven, too. My husband won't eat cold tortilla chips now!
Simple Cooking | Easy Cooking