Hot Taco Dip
One of my most delicious recipes, in my opinion.
- Prep time
- 1 hr
- Cook time
- 5 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 2+1/2 C Chile Queso
- 2 C Easy Refried Beans
- 2 C María's Crispy Tacos filling
- 1 C Pico de gallo
- 1/2 C shredded iceberg lettuce
- 1/4 C extra sharp cheddar cheese (shredded)
- 1/4 C pepper jack cheese (shredded)
- salsa (sour cream, guacamole, sliced olives, hot sauce)
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!