Taco Dip Recipe

We went to a dock sun downer party last night and I made Taco Dip.  It was a huge success and many people were asking for the recipe, so here it goes.  I will have to post a photo, the next time I make it.  We use Old El Paso taco seasoning and spicy refried beans and we use Tostillo’s salsa and nacho cheese.

Makes 1 9×13″ batch

1 can fat free – spicy refried beans – these are the BEST, if they are not spicy you will lose something in the flavor of the taco dip!

1.5 lbs lean hamburger

2 pkgs original taco seasoning

3/4 cup water

1 jar nacho cheese sauce (medium)

1 jar salsa (whichever flavor you prefer, I use medium or mild depending on who I am serving (kids are mostly mild, adults medium)

1/2 lb mozzarella cheese shredded


Brown the meat in a skillet, once brown, drain the meat.  Add 3/4 cup of water and 2 packets of taco seasoning.  While that is simmering, spread the refried beans into the bottom of the 9×13 pan, try to make it as even as possible.  Then when taco meat has simmered for about 10 minutes, spread an even layer of that on top of the refried beans.  Add the nacho cheese, again even layer and then the salsa.  Top it with the shredded mozzarella.  Bake for 35 minutes at 375 or until it is hot all the way through.  Allow it to cool (so as not to burn off the roof of your mouth) and enjoy with tortilla chips.

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