This delectable pina colada can be a refreshing after-school smoothie, a wonderful morning treat, or a light dessert! Kids adore it, too! And it’s much lighter than it appears to be! Add a cherry or soy whipped cream as a garnish.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 (4 ounce) package cream cheese, softened
- ⅓ cup sour cream
- 1 tablespoon taco seasoning mix
- 1 teaspoon taco seasoning mix
- 1 teaspoon onion powder
- 3 drops hot pepper sauce
- 4 green onions, chopped, divided
- 1 (16 ounce) can refried beans
- 1 cup shredded Cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- ½ cup mango-pineapple salsa (such as Trader Joe’s® Island Salsa)
- 2 tablespoons apricot jam
- 1 (14.5 ounce) package tortilla chips, warmed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Blend cream cheese, sour cream, 1 tablespoon plus 1 teaspoon taco seasoning mix, onion powder, and hot pepper sauce together in a bowl. Fold in all but 1 tablespoon green onions; add refried beans, 1/2 cup Cheddar cheese, 1/2 cup Jack cheese, salsa, and apricot jam. Transfer mixture to an 8×12-inch baking dish. Top with remaining Cheddar and Jack cheeses.
- Bake in the preheated oven until mixture is bubbling and cheese is slightly browned, 20 to 30 minutes. Garnish the top with the remaining green onions and serve with warm tortilla chips.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 371 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |