Eight Layer Taco Dip

Eight Layer Taco Dip

 

*1½ cup refried beans

1½ cup sour cream

1½ cup shredded cheddar cheese

3 cups shredded lettuce

2 diced tomatoes

1 chopped onion

1 chopped green pepper

¼ cup sliced black olives

Tortilla chips

Hot sauce (optional)

Place refried beans in bottom of glass tart dish.  Spread with sour cream, top with shredded lettuce, tomatoes, onions, green peppers, cheddar cheese and finally, black olives.  Grab yourself a handful of tortilla chips and dig in.

• Refried beans are easy to make.  Chop ½ cup onion, ½ cup green pepper and mince two cloves garlic.  Sauté garlic, onion and green pepper in 1 tbsp olive oil for about 3 minutes; add 1½ cup baked beans, drained (I use whatever I happen to have leftover from the weekend — we are always baking beans).  Cook for about 5 minutes and then mash the beans using a fork.  Depending on your taste mash them well or leave some whole.

This recipe is tasty using fresh hot refried beans or cold, depending on what your taste buds like to eat.  You can also spice up the refried beans when cooking by adding ¼ tsp cayenne pepper and or 1 tsp red pepper flakes. 

P.S. As you can see from the picture, I forgot the black olives... dang it.

© Crackerberries 2013