Bean Dip Casserole
From eleven 15 years agoIngredients
- 3 cans beans, I prefer black beans and pinto or chili. Whatever is your preference. shopping list
- 1 1/2 pounds ground meat - i've used everything from chuck to turkey to pork to bison, even combining them. shopping list
- 1 package taco seasoning, or make your own shopping list
- 3 avacados shopping list
- 1 large tomato shopping list
- 1 medium onion shopping list
- shredded cheese shopping list
- sour cream shopping list
- regular salsa (hot, medium or mild, your choice) shopping list
- salsa verde shopping list
How to make it
- Ok here we go:
- First, brown the meat till done. Salt and pepper, and add 1/2 package taco mix, or half of what you prepared yourself. Once cooked, drain well and keep in pan.
- In the meantime, open beans, drain, rinse and place into stewpot large enough to hold them comfortably. Add remaining taco mix. Cook approximately 5 minutes, then mash thoroughly with potato masher.
- Make your guacamole - I keep it simple for this recipe, just the mashed avacados, a little lime juice and chopped onion, a chopped tomato....but just however you make guacamole is fine. Set aside for now.
- Once meat and beans are done, begin layering into a 9 x 13 baking dish. Start with meat layer. Use it all.
- Add layer of beans. Use about 2/3 of your beans.
- Add layer of shredded cheese
- Add layer of guacamole.
- Add layer of salsa and/or salsa verde
- Add layer of sour cream.
- Top off with remaining beans and more shredded cheese.
- Bake @ 350-375 for about 20 minutes, until heated through.
- Of course, this can still be used for dip if you wish, but I find it makes a wonderful main dish, served with warm tortillas and extra guacamole.
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