Taco Dip

Name: Taco Dip
Cuisine: American
Ingredients: 1 can refried beans; 1 can black beans; 1 pound ground beef or turkey; 1 packet taco seasoning; 2 cups Mexican cheese shredded; 1 jar medium salsa; 16 oz sour cream; romaine lettuce shredded into 1/4 inch pieces; 2 Roma tomatoes, diced; 3-4 stalks green onion, sliced

amyburkhart03 @cook_5285551

Crowd pleaser

amyburkhart03 @cook_5285551

Crowd pleaser

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Ingredients

1 canrefried beans
1 canblack beans
1 poundground beef or turkey
1 packettaco seasoning
2 cupsMexican cheese shredded
1 jarmedium salsa
16 ozsour cream
romaine lettuce shredded into 1/4 inch pieces
2Roma tomatoes, diced
3-4 stalksgreen onion, sliced

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Steps

1

Brown ground meat until fully cooked. Drain off excess fat. Add taco seasoning and cook according to package directions. Set aside.
2

Preheat oven to 350°. In a glass pan (I used a deep oval casserole dish), spread refried beans on bottom of pan. Drain and rinse black beans and layer on top of refried beans. Add taco meat. Spread cheese on top of meat. Place glass dish inside oven until cheese is fully melted (10-15 minutes).
3

Take pan out of oven and allow to cool for 15 minutes.
4

Pour salsa on top melted cheese. Spread sour cream in a layer.
5

Shred 1 romaine heart into 1/4 inch pieces and place on top of sour cream. Dice 2 fresh Roma tomatoes and spread over lettuce. Top with chopped scallions (green onions).
6

It can sit in the refrigerator for up to 2 days prior to serving or serve immediately.