Hot Layered Mexican Dip
Anne Ebright
ingredients
- 1-16 oz can refried beans
- 2 lb browned, seasoned ground beef
- 1 C. Mexican blend shredded cheese
- 1 small jar salsa
- 1-16 oz carton sour cream
- 1 envelope of taco seasoning
- 1 small can sliced black olives, drained
- Chopped lettuce
- 2-3 green onions, diced (include tops)
directions
Spread refried beans in bottom of 9 x 13 baking dish. Cover with layer of crumbled ground beef. Top with salsa and shredded cheese. Bake for 15 minutes at 350F. Mix together sour cream and taco seasoning and spread over baked dip. Top with shredded lettuce, black olives, and green onions if desired.
notes
Serve with tortilla chips.
Source: Anne Ebright
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