Mrs. Claus' Cookbook - Taco Dip

Taco Dip

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From the kitchen of Santina Mullins Hale

Taco dip can be made ahead and refrigerated, just bake an extra 10 minutes to heat through.

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Recipe Details

Bake Time:
10 minutes
Tags: Gluten‑free, Good for parties/potlucks, Kid friendly

Ingredients

1 pound ground beef
1 package taco seasoning
1 can refried beans
1 small sour cream
1 jar Picante sauce
1 can chopped green chilies
1 package grated cheddar cheese

Directions

  1. Preheat oven to 350 degrees.

  2. Brown ground beef and drain; add taco seasoning mix; do not add water.

  3. Mix in refried beans and spread into 13x9 inch baking dish.

  4. Mix sour cream, and chilies in small bowl.

  5. Pour over bean mixture.

  6. Sprinkle top with cheddar cheese.

  7. Bake for ten minutes or until cheese is melted.

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