On a tight budget and needing a layer dip without guacamole, lettuce, olives, etc., I came up with this. so simple and tasty!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 25 |
| Yield: | 1 8×8-inch dish |
Ingredients
- 1 (16 ounce) can refried beans
- 1 (1 ounce) package taco seasoning
- 1 (16 ounce) container sour cream
- 1 (16 ounce) jar salsa (such as Newman’s Own® medium or hot)
- 2 cups shredded Mexican-style cheese blend, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix refried beans with taco seasoning mix in a bowl; spread mixture into the bottom of an 8×8-inch glass baking dish. Spread sour cream over the refried beans; spread salsa over the sour cream. Sprinkle cheese over the top.
- Bake in preheated oven until cheese is melted but not bubbling, 6 to 10 minutes.
- If you want to make this ahead, refrigerate until just before baking. Pull from refrigerator and let sit at room temperature while oven preheats. May take an extra 2 to 3 minutes cooking time.
Nutrition Facts
| Calories | 106 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 336 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t care for olives or guacamole so this recipe was PERFECT! Delicious!
This was pretty tasty, but incredibly runny. Perhaps it was the salsa I used. I won’t be making it again.
I wanted to make a quick and easy dip for the super bowl, so I decided to make this one needless to say it was a BIG hit with the family. Thanks for sharing it.
Fast, easy and a good satisfying lunch. Thanks!