Jenny's Easy Mexican Bean Dip

Fran Miller

By
@TchrLdy71

This recipe comes from my "baby sister," Jenny, who has the knack to just "fix something" out of thin air, a skill I greatly admire. Jenny also has a great spirit of fun and is willing to whip up something to take to a party even after working a LONG day on her feet. Best of all, she always has a good time wherever she goes!

I want to be just like her when I grow up! =^..^=


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Rating:

Serves:

6-8, depending on serving size

Prep:

5 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 can(s)
(16 oz.) refried beans
2 Tbsp
water
2 tsp
chili powder, or to taste (you can also use 1/2 pkg. taco seasoning.)
4 oz
(or more) shredded colby-jack cheese, or your choice
some
tortilla chips or dippers of choice

OPTIONS:

some
chopped onion, chopped tomato, and/or shredded lettuce
some
salsa
some
sour cream
some
guacamole
some
cilantro, to garnish

Directions Step-By-Step

1
Preheat oven to 350 degrees F and mist a pie plate or casserole dish with cooking spray.
2
Empty the can of refried beans into the pie plate, sprinkle water over them, and mash them with a fork. Sprinkle beans with chili powder, to taste.
3
Top with shredded cheese...
4
...and bake until the beans are warmed and the cheese is melted & bubbly, about 15-20 minutes.
5
Serve with tortilla chips or your dippers of choice. Toasted bread rounds are also good! You can also top with salsa, sour cream, onions, tomatoes, lettuce, and/or guacamole. But I usually serve the options on the side.

¬°Buen apetito!
6
NOTE: This recipe is easily doubled for a larger crowd. Just put a large can (~30 oz., or 2 16 oz. cans)of refried beans, 1/4 cup water, 4 tsp. of chili powder (or the whole taco seasoning mix packet), and 8 oz. of shredded cheese in a 9 x 13" baking dish, using the directions above. The baking time will stay about the same.

About this Recipe

Course/Dish: Dips, Vegetable Appetizers
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tag: Quick & Easy