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Mexican Layer Dip Recipe

This adaptable dip is like a magnet to hungry guests at our family get-togethers and casual parties. It’s tasty served hot or cold. Just one chip full and you’re hooked!—Sheila Frasher, Crown City, Ohio

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Mexican Layer Dip Recipe

Prep: 40 min.

Yield: 32 Servings

10 30 40

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped, divided
1 can (15 ounces) tomato sauce
2 teaspoons sugar
1 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) refried beans
2 medium tomatoes, seeded and chopped
1 small green pepper, finely chopped
2 cups (16 ounces) sour cream
3 cups (12 ounces) shredded Mexican cheese blend
Corn chips

Directions

In a large skillet, cook beef and half of the onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened.
Spread refried beans into a 13-in. x 9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. Serve with chips. Yield: 8 cups.

Nutritional Facts 1/4 cup (calculated without chips) equals 117 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 202 mg sodium, 5 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Mexican Layer Dip in Country Woman August/September 2010, p27