Jenny's Easy Mexican Bean Dip

By Fran Miller
@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! =^..^=

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Jenny's Easy Mexican Bean Dip

Step-by-Step

1Preheat oven to 350 degrees F and mist a pie plate or casserole dish with cooking spray.
2Empty 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.
3Top with shredded cheese...
4...and bake until the beans are warmed and the cheese is melted & bubbly, about 15-20 minutes.
5Serve 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!
6NOTE: 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.