1 can old el paso refried beans (Black or brown)
500 ml cream cheese, softened
500 ml sour cream
1 small bottle old el paso taco sauce
1 500 ml jar of salsa
4-5 tomatoes, chopped
2 bell peppers, chopped
1/2 bunch green onions chopped
1 bag of tex mex shredded cheese
Layer 1: Refried beans, mix well and spread in the bottom of a 13×9 baking dish with a lid.
Layer 2: Beat together the cream cheese and sour cream until smooth. Spread over the bean layer. This layer is important. It’s the best tasting part! If you are lactose intolerant like my hubby then I feel so sorry for you. It’s ok, I’ll eat your portion. 😀
Layer 3: Pour the taco sauce over the cream cheese and sour cream layer. Shake the pan to get it evenly distributed.
Layer 4: Dump as much or as little salsa as you want. You are looking for an even layer over the taco sauce.
Layer 5: I tend to jumble all the chopped veggies together and put it down as one layer on top of the salsa layer.
Layer 6: Cheese! Oh god the cheese is the best part. Either use a store bought mix or make your own.
Layer 7: Green onions, because they are tasty and pretty.
Refrigerate for a few hours if you can wait that long. It will last ok overnight but may get a bit watery. If this is a concern then refrigerate the first 2 layers in the pan and the rest of the ingredients separately then assemble just before you are going to eat it.
Serve with your favorite tostito chips. I love it with the hint of lime ones. Delish!
Jazz it up a bit: In the veggie layer add some finely chopped fresh or pickled jalapeno and a squirt of lime juice.