Taco Dip by Andi Scappini

Taco Dip by Andi Scappini

1 (16 oz) can refried beans
1 pkg taco seasoning
1 small can Cheddar cheese dip
8 oz sour cream
1 small can tomato paste
1 small chopped onion
1 small can chopped green chiles
1 (8 oz) pkg shredded Monterey Jack or Cheddar Cheese

Heat beans and taco seasoning together.  Spread in the bottom of a 9/13 inch pan.  Layer remaining ingredients in order.  Refrigerate overnight.  Put in the microwave until cheese is melted (5 minutes increments)

Serve with the chip of your choice.  Enjoy!

 

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