Bean And Cheese Taco Dip Recipes

Steps:

• *It'svery easy to make this low fat by substitutung fat free beans, fat free sour cream, fat free miracle whip and no fat or low fat cheese.
• Mix sour cream, mayonnaise, and taco seasoning.
• Spread beans in the bottom of a pan.
• Top with the sour cream mixture.
• Cover and refrigerate for about 4 hours.
• Sprinkle with grated cheese.
• Top with tomatoes, then green onions.
• Enjoy!

Steps:

• Place the beans in the bottom of one 9x13 inch clear glass dish.
• In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve.

Steps:

• Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes.
• Break up any large pieces of beef with spoon, then drain off fat.
• Drain tomatoes, reserving ¼ cup juice.
• Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth.
• Stir in beef mixture, remaining beans, tomatoes and 1 ½ c Monterey Jack cheese until well combined.
• 1 ½ -5 quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1-2 hours on LOW.
• Stir dip to recombine and sprinkle with remaining ½ cup cheese.
• Cover and continue to cook on LOW until cheese is melted, about 5 minutes.
• Sprinkle dip with scallions and serve; dip can be held on WARM or LOW setting for up to 2 hours.

Steps:

• Brown, rinse and drain ground beef.
• Combine cooked ground beef, salsa, refried beans, cheddar cheese, and mozzarella cheese in a large, microwave-safe bowl.
• Microwave for five minutes; stir; microwave for another five minutes.
• Serve hot with tortilla chips and a dollop of sour cream.
• Refrigerate leftovers and reheat in microwave.

Steps:

• Mix beans, salsa and 1/2 cup of the cheese.
• Spread into 9-inch microwavable pie plate; top with remaining 1/2 cup cheese.
• Microwave on HIGH 3 to 4 minutes or until dip is heated through and cheese is melted. Sprinkle with onions. Serve with tortilla chips.

Steps:

• Preheat oven to 350 degrees
• Brown ground beef over medium heat and drain excess grease
• Add about ½ cup water, two tablespoons of taco seasoning, and salsa.
• Cook until combined
• IN a separate medium bowl, combine refried beans with sour cream and 1 tablespoon taco seasoning
• Spread refried beans and sour cream mixture in bottom of the baking dish
• Next make a ground beef layer by evenly spreading the ground beef on top of the refried beans
• Top with cheddar cheese and bake for 20 minutes, broiling if necessary
• Remove from oven and top with roma tomatoes and green onion

Steps:

• Combine beans, sauce and 1/2 cup cheese.
• Spread onto bottom of 9-inch microwavable pie plate sprayed with cooking spray; top with remaining cheese.
• Microwave on HIGH 3 to 4 min. or until dip is heated through and cheese is melted.
• Sprinkle with onions.

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
• Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Steps:

• Mix all ingredients in microwavable bowl.
• Microwave on HIGH 5 to 6 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
• Serve with assorted cut-up fresh vegetables or tortilla chips.

Steps:

• Brown ground beef, and then add taco seasoning and water following instructions on the Taco Seasoning packet.
• Mince jalapeño peppers with some of juice from jar in blender or food processor and set aside.
• While ground beef is browning, put cream cheese and Velveeta in a 3 quart or larger microwave safe container and microwave on 70% power for 5 minutes. At this point the cheeses may not be melted entirely, but this is OK.
• After 5 minutes, add the refried beans and minced jalapeño peppers to the cheese mixture. Stir cheese, beans and peppers to combine and return to the microwave for an additional 3 to 5 minutes at 70% power.
• After the cheese/bean/pepper mixture is completely melted, add the prepared taco meat. Fold in meat and stir until all ingredients are well blended.
• Serve warm with tortilla chips.
• Note: 5 to 6 peppers gives dip a nice bite, but you can adjust to your taste. Just remember that this recipe makes a lot of dip, but trust me you will need every bit of it. Leftovers (if any) can be frozen for later consumption.

Steps:

• In a large serving bowl, spread the refried beans.
• Peel and pit and mash the avocados.
• Mix together the fresh lemon juice, garlic salt and tabasco.
• Mix with the mashed avocados to combine well, and spread over/on top the beans.
• In a bowl, combine the sour cream, mayonnaise and taco seasoing mix, spread over the avocado layer.
• Sprinkle with green onions, chopped tomatoes, olives and cheddar cheese.
• Serve with tortilla and/or corn chips.
• DELICIOUS!

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the cheeses, taco sauce, tomatoes, mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve warm with tortilla chips.

Steps:

• For the bean dip: Combine the beans, trimmed scallions, salsa, lime juice, cilantro, chili powder, onion powder, cumin, coriander, garlic powder and cayenne in a food processor and blend until smooth. Season well with salt.
• For the tacos: Heat a large skillet over medium heat. Add the tortillas in batches and heat until warm and flexible. Place them in a clean kitchen towel to stay warm.
• Spread a heaping 1/4 cup of bean dip onto each tortilla, sprinkle a bit of cheese on top, and fold the tacos in half, pressing firmly.
• Heat about 1/2 inch of oil in the skillet over medium heat. Set a wire rack over a sheet pan. Working in batches, fry the tacos until the tortillas are golden and very crisp, 2 to 3 minutes per side. Drain on the rack while you cook the remaining tacos. (If desired, keep the tacos warm in a 300-degree-F oven until ready to serve.)
• Arrange the tacos on a platter and sprinkle with the scallions. Serve with sour cream and salsa for dipping.

Steps:

• In a bowl, combine cheeses; set aside 2 cups for topping. Add beans, sour cream, cream cheese and taco seasoning to the remaining cheese. Transfer to a greased 2-qt. baking dish; sprinkle with reserved cheese. Bake, uncovered, at 350° for 20-30 minutes or until bubbly around the edges. Serve warm with tortilla chips.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
• Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.

Steps:

• Spread the refried beans in a layer in the bottom of a 9 inch square baking dish. In a small bowl, stir together the taco seasoning mix and cream cheese. Spread the mixture over the refried beans. In a separate bowl, toss together the tomatoes, green onions, cubanella pepper, black beans and navy beans. Spread over the layer of cream cheese. Cover and refrigerate for at least 4 hours before serving to blend the flavors.

Steps:

• In a large bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside. , Spread the refried beans over the bottom on a serving platter or 13x9-in. dish. Spread cream cheese mixture over the beans, leaving about 1 in. uncovered around the edges. Top layer with lettuce, cheese, tomato, olives and chiles. Serve with tortilla chips.

Steps:

• Heat the olive oil in a large saucepan over medium heat. Stir in the green chile peppers and onion, and cook until tender.
• Place baked beans in the saucepan. Stirring often, cook 10 minutes, or until beans are a smooth, mashed mixture.
• Mix in taco seasoning mix and salsa. Transfer to a medium serving bowl. Top with Cheddar cheese. Microwave on high 1 to 2 minutes, if necessary, to melt the cheese. Serve warm.