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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My mom aquired this recipe from a friend. I love taco dips but I'm not fond of olives or sour cream as a stand alone ingredient. So over the years I have changed some ingredients and perfected the process. Everyone requests that I make this for parties. If you take this to a party this will be the first thing gone. For ease of clean up use a disposable cookie sheet or line a cookie sheet with foil. Ingredients:
1/2 cup mayonnaise |
8 ounces light sour cream |
1 1/4 ounces taco seasoning |
2 (16 ounce) cans vegetarian baked beans |
1 large tomato, chopped |
1 bunch scallion, sliced |
8 ounces cherry peppers, chopped (i use mild, the hot are very hot) |
1 orange bell pepper, chopped |
2 cups four-cheese mexican blend cheese |
1 (13 1/2 ounce) bag tortilla chips |
Directions:
1. Mix together mayo, sour cream, and taco seasoning. Set aside.
2. Rinse and mash baked beans. Spread onto a cookie sheet. I have found a fork is the best tool to use.
3. Spread on mayo/sour cream mixture.
4. Sprinkle on the chopped veggies.
5. Sprinkle on the shredded cheese.
6. Serve with tortilla chips.
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