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Hot Taco Dip

Hot Taco Dip


  • Author: María
  • Total Time: 1 hour 5 minutes
  • Yield: 10 1x

Description

One of my most delicious recipes, in my opinion.


Ingredients

Scale

Instructions

  1. Position a rack in the center of your oven and turn the broiler on high.
  2. In a mixing bowl combine your shredded cheeses and set them aside.
  3. Grab a 12″ cast iron skillet – or another large oven-safe pan. Spread the refried beans along the bottom in a single layer, from edge to edge. Cover with a small sprinkling of shredded cheese.
  4. Top the beans and cheese with the chile queso, spreading it out into an even layer, completely covering the beans. Next, add on another small sprinkling of shredded cheese.
  5. Spoon your taco meat over the queso, spreading it evenly throughout the pan. Once all the meat is distributed, sprinkle on the remaining shredded cheese.
  6. Place the skillet under the broiler until the cheese on top has melted and started to brown and bubble: about 3 minutes or so.
  7. Sprinkle on the shredded lettuce in another even layer, followed by the pico de Gallo. Dollop on other toppings as you see fit. Eat immediately. Dassit!

Notes

  • I wouldn’t eat this cold, but someone made it over the weekend and said they ate the leftovers right out of the fridge and loved it! 
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
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