“Hey mom, by the way, that party for band that starts in an hour? Yeah, I just remembered it’s potluck and I need to bring a dish”.
Teenagers. Mine in particular, loves to wait until the last minute to remember little details like, oh, an entire dish he needs to bring somewhere in an hour.
Lucky for him, I already had ingredients for this easy and delicious layered taco salad dip, which also doubles as a summer dinner dish for my family, so I made him one for his party.
It really is easy though, and even if you don’t have all the ingredients on hand, chances are you have some things that will make good substitutes (or even extra layers if you should have everything plus some).
One 16oz can fat free refried beans
1 lb ground beef or turkey
1 taco seasoning packet
1 15 oz jar of cheese queso (your favorite flavor)
1 cup shredded cheddar cheese
1 cup shredded lettuce
5-8 cherry or grape tomatoes sliced
Heat refried beans until warm, layer on bottom of 9×13 dish
Cook ground meat, drain, and mix taco seasoning according to package instructions. Layer on top of refried beans.
Heat queso dip until warm, pour over ground meat for next layer.
Sprinkle 3/4 C shredded cheddar cheese over queso.
Layer shredded lettuce next, top with sliced tomatoes and remaining cheddar cheese.
Serve with tortilla chips.
Tastes great while bottom layers are still warm, or can also be refrigerated until cool (really, just your personal preference).
Additional layer & topping suggestions:
Fresh chopped cilantro
I like to put my dish on a large tray and surround it with chips. This may seem like a sparse dinner, but paired with black beans and rice, it becomes a great warm weather dish. We love to eat it outside on the patio, and everyone can help themselves.
Follow Molly Wag @Just A Little Creativity’s board Delicious Recipes on Pinterest.