Now that we are into the month of November, it seems like suddenly we're into the holidays!! That means going to parties :) Instead of taking the usual chips and salsa to your next get together, try making this Mexican taco dip. I whipped this up in less than ten minutes, so if you get invited last minute to a party, don't worry.
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one third grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
16-ounce can refried beans
1/2 cup salsa
1 cup sour cream
Taco seasoning mix (1.25 ounce package)
1 cup shredded cheddar cheese
1 small tomato (seeds removed and diced)
In small bowl, mix refried beans and salsa together until creamy. Spread evenly on the bottom of 9-inch pie pan. In separate bowl, mix sour cream and 2 1/2 teaspoons taco seasoning mix. Save remaining taco seasoning mix for the next time you make tacos or this dip :) Spread sour cream mixture on top of beans and salsa. Sprinkle cheddar cheese evenly on top. Cover with plastic wrap and put in fridge until ready to eat. When ready to enjoy, toss diced tomatoes on top. Serve with tortilla chips.
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/