Hot 7-layer Bean Dip
1 can (16 oz) fat-free refried beans
1 pound lean ground beef
1 small onion, chopped
1 package (1.25 oz) taco seasoning
1/2 cup water
1 1/2 cups shredded cheddar cheese
2-3 medium tomatoes, diced
1/2 can (6 oz) olives, sliced
1 cup sour cream
Preheat oven to 325 degrees.
Brown ground beef with chopped onion until beef is no longer pink. Add taco seasoning and water, bring to a boil, reduce heat, cover and simmer 5 minutes. Place beef in 9x13x2 pan. Spread refried beans over beef; sprinkle with 1/2 the cheese; scatter chopped tomatoes and 1/2 the sliced olives over cheese. Spread with sour cream; sprinkle with remaining olives and cheese. Bake 20-30 minutes or until heated through (don’t over cook). Serve hot with tortilla chips.
I like this variation of the classic dip. It makes a great dip, but is frequently served in Connie Clements’ extended family as a quick supper casserole. Try it both ways. Serves 8
For nutrition information go to www.UtahDairyCouncil.com