last year when we were asked to throw a party themed for Cinco de Mayo, I remembered a dip that my aunt had made one year and I remembered it as best I could and wrote it down, I have done it two ways now; once as a layered salad and once slightly warmed...both were the hit of the party!
prep time30 Min
old el paso re-fried beans
old el paso taco seasoning
tostitos chunky salsa; medium
mexican shredded 4 cheese blend
green onions sliced
sliced ripe olives
head lettuce shredded (optional)
How To Make
Place the re-fried beans and taco seasoning into a bowl and stir until combined. Using a 9" x 13" glass baking dish, spread the mixture evenly over the bottom of the dish to create the base.
Layer all of the other ingredients evenly one at a time:order does not matter, but do finish off with the cheese, onion and olives on top. Place in the refrigerator over night so the flavors can blend together.
For a cold salad, place everything over a bed of lettuce in a round dish so that it can be scooped.
For a warm dip omit the lettuce and place the layered dip onto a 250 degree oven right from the frig for about 10 minutes just enough to warn it...not melt it.
Tostitos Scoops work fantastic with this dip.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!