Leftover Taco Mexican Dip Recipes

LOADED TACO DIP

Steps:

• Cook the ground beef in a skillet over medium heat. Once browned, drain the meat and stir in half (1.5 tbsp) taco seasoning. Set aside.
• In the bottom of a 2.5 qt casserole dish evenly spread the refried beans.
• Combine the cream cheese, sour cream, and remaining taco seasoning and mix until combined. Spread the mixture over the beans.
• Layer the taco meat, shredded lettuce, Mexican blend cheese, tomatoes, green onions, black olives and jalapeños on top of the cream cheese mixture.
• Serve immediately, or chill up to 4 hours then serve with tortilla chips or sweet peppers.

LEFTOVER TACO MEXICAN DIP

Steps:

• Spread the bottom of a sprayed 8x8 casserole with the beans.
• Layer the spanish rice (if using) and taco meat on top of the beans.
• Pour the salsa over the rice and taco meat.
• Sprikle the cheddar cheese on top.
• Bake at 375 for 35 minutes or until heated through.
• Serve over shredded lettuce as a salad or with tortilla chips as a dip!

TACO DIP CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8- or 9-inch square pan with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.
• Transfer ground beef to the prepared pan. Layer with diced tomatoes and green chiles, taco sauce, warm refried beans, sour cream, and Mexican cheese.
• Cook, uncovered, in the preheated oven for 20 minutes. Let sit for 10 minutes before serving.