From the kitchen of Santina Mullins Hale
Taco dip can be made ahead and refrigerated, just bake an extra 10 minutes to heat through.
||Tags:||Gluten‑free, Good for parties/potlucks, Kid friendly|
1 pound ground beef
1 package taco seasoning
1 can refried beans
1 small sour cream
1 jar Picante sauce
1 can chopped green chilies
1 package grated cheddar cheese
Preheat oven to 350 degrees.
Brown ground beef and drain; add taco seasoning mix; do not add water.
Mix in refried beans and spread into 13x9 inch baking dish.
Mix sour cream, and chilies in small bowl.
Pour over bean mixture.
Sprinkle top with cheddar cheese.
Bake for ten minutes or until cheese is melted.
This recipe has not been reviewed. Log in now to rate this recipe.