Tex Mex with Refried Beans
Tex Mex is possibly one of the best and easy layered dips, full of refried beans topped with a creamy base, salsa, ground meat and cheddar cheese.
Tex Mex with Refried Beans
This family favorite has evolved over the years. An absolute win at the game day pot luck and Friday night finger foods. One of our son and son-in-law’s top picks. Serve with tortilla chips and a side of Guacamole.
Ingredients
- 1 – 398 ml can Old El Paso refried beans
- 1.3 lb. 600 gr hamburger
- ¼ tsp salt
- 1/4 tsp pepper
- 3/4 cup 172 gr sour cream (14% full fat)
- 1.5 cups 345 gr light cream cheese
- 1.5 cups Medium Tostito Salsa
- 1.5 cups 112 gr grated cheese
- Desired garnishes
Instructions
- Pre heat oven to 350.
- Scramble fry hamburger with salt and pepper, until cooked through and strain in a colander to remove any liquid.
- Meanwhile, evenly spread refried beans over the bottom of a rectangular lasagna type oven – proof dish. Spread cooked hamburger over beans, and then spread the salsa.
- Bake uncovered at 350 for 30 minutes and remove from oven. Let cool until warm (about 30 minutes).
- Whisk sour cream and cream cheese until smooth. Spread cream cheese mixture over the salsa layer when it has mostly cooled.
- Top with grated cheese and serve or cover and refrigerate. Great leftovers the next day.
- Garnish with just about anything colorful. Olives, parsley, chives or jalapeno pepper if desired.
Notes
This really isn’t very spicy despite the salsa. Pair with an Old-World Cabernet Sauvignon, Cabernet Franc, or Merlot.
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