Leftover Taco Mexican Dip |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe that I came up with when trying to find a use for all of my taco leftovers from the night before. It is a very versatile recipe, and can be eaten as a dip, or on top of your leftover shredded lettuce. You can omit the spanish rice if making a dip, because it with the chips and the beans it makes for a pretty starchy snack. But on the lettuce, the rice is perfect! Yum! Ingredients:
1 cup refried beans |
1 1/2 cups spanish rice (if handy) |
3/4 cup ground beef (can be beef, chicken, etc.) |
1 cup salsa |
1 1/2 cups grated cheddar cheese |
4 cups shredded lettuce or 4 cups tortilla chips |
sliced green onion |
sour cream |
black olives |
guacamole |
Directions:
1. Spread the bottom of a sprayed 8x8 casserole with the beans.
2. Layer the spanish rice (if using) and taco meat on top of the beans.
3. Pour the salsa over the rice and taco meat.
4. Sprikle the cheddar cheese on top.
5. Bake at 375 for 35 minutes or until heated through.
6. Serve over shredded lettuce as a salad or with tortilla chips as a dip!
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