This unusually named dip is the only name it has ever had, but why I never did find out!
This is a layered, sassy, hot mexican bean dip, baked to allow all the flavors to melt together. He always made two batches, side by side, one hot, and one mild. I like a choice of toppings to add.
I am for mild myself, but the hot always goes too!
But both are delicious! I hope you enjoy!
- 1 lb
- ground round, browned and drained (sometimes I add a chopped onion to burger cooking prior to adding mix)
- 1 pkg
- taco seasoning mix
- 2 can(s)
- refried beans (no lard) choice of favorite, pinto, or black
- 2 jar(s)
- (16 oz.) salsa, hot or mild, or one of each
- 12 oz
- cheddar cheese, shredded
- As desired
- sour cream, olives, green onion, shredded lettuce, diced tomatoes, jalepenos
While cooking, preheat oven to 350˚.
1. About 2 inches of refried beans (about 1/2 can for each layer)
2. 1/2 cup salsa, hot in one dish, 1/2 cup mild in the other. You want a good cover layer over beans.
3. 1 cup shredded cheese evenly layered over salsa.
4. 1/2 of seasoned ground beef, divided between two casseroles, evenly layered over cheese.
5. repeat layer of beans for each dish
6. repeat layer of salsa , one hot, one mild
7. repeat layer of cheese.
8. repeat layer with remaining seasoned ground beef.
9.Top with final layer of cheese, generously covering beef.
Serve with corn tortilla chips, or cut wedges of flour tortillas and bake until crispy and golden. Use as dipping chips.
Vegetarian Version: Use any of the ground beef substitutes, that works best. You can use a veggie can of chili, but that is not as good as using Crumbles to make the 'beef" layer.
Gluten Free: There are taco seasoning mixes that do not have gluten in them. Also, you can create a seasoning combo that will mimic the same with a slight thickener. Will post recipe for that soon.