Publisher Photo
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min.

Ingredients

  • 1 pound ground beef
  • 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 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 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. Serve with chips. Yield: 8 cups.
Originally published as Mexican Layer Dip in Country Woman August/September 2010, p27

Nutritional Facts

1 each: 117 calories, 8g fat (5g saturated fat), 29mg cholesterol, 202mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 6g protein.

  • 1 pound ground beef
  • 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 shredded Mexican cheese blend
  • Corn chips
  1. 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.
  2. Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. Serve with chips. Yield: 8 cups.
Originally published as Mexican Layer Dip in Country Woman August/September 2010, p27

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