Easy Baked Taco Dip

Taco Dip at its most pure and basic form. With ten ingredients - there's plenty of room for customization (swap in - swap out). Overall, this dip is a minimum effort, maximum impact recipe.

Course Appetizer

Cuisine Mexican

Keyword Easy Baked Taco Dip

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 362kcal

Author Cathy Pollak

Ingredients

1 (15 oz) can refried beans
1 (14 oz) can chili con carne, no beans
8 oz cream cheese
8 oz sour cream
1/4 tsp ground cumin
1 cup jarred salsa (fresh will be too watery)
1 (4 oz) can chopped black olives
1 (4 oz) can diced green chiles
1-1/2 cups shredded Monterey Jack cheese
2 green onions, sliced

Instructions

Preheat oven to 350 degrees F.
Evenly spread refried beans in the bottom of an 8 x 8 or 9 x 9 pan.
In a large nonstick skillet, over medium heat, warm the chili con carne, cream cheese, sour cream and cumin until fully melted and incorporated. Remove from heat and layer over the refried beans.
Add salsa, olives and green chiles, topping with cheese. Bake for twenty minutes or until heated through and the cheese is melted and bubbly.
Sprinkle with green onions and serve immediately with your favorite chips.

Nutrition