Nacho Bean Dip Food

SEVEN LAYER TACO DIP

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
• Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

EASY NACHOS WITH REFRIED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine refried beans, garlic powder, onion powder, and cumin in a bowl; mix well.
• Pour tortilla chips onto a baking sheet in one layer. Spoon bean mixture over tortilla chips. Top with Colby-Monterey Jack cheese and jalapenos.
• Bake in the preheated oven until cheese is melted, about 5 minutes.

NACHO LAYER DIP

Steps:

• Preheat oven to 375 degrees F.
• Spread chili or beans over bottom of baking dish. Spread softened cream cheese on top. Layer tomatoes, jalapenos, red onion and cheese. Bake for 20 minutes or until bubbly. Top with scallions and serve with chips

NACHO SALSA DIP

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well. , Transfer to a greased 3-qt. slow cooker; stir in the cheese, salsa and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Stir; serve warm with tortilla chips or cubed bread.

LAYERED NACHO PARTY DIP

Steps:

• Combine beans with taco seasoning.
• Spread bean mixture evenly in 9 x 12 pan.
• Layer remaining ingredients in order listed.
• Serve with nacho chips.

SLOW COOKER NACHO BEAN DIP

Steps:

• In 3 1/2 to 4-quart slow cooker, mix all ingredients except shredded cheese blend and tortilla chips.
• Cover; cook on low heat setting 3-4 hours, stirring after 2 hours, until cheese is melted.
• Scrape down side of slow cooker with rubber spatula to help prevent edge of dip from scorching. Sprinkle with shredded cheese blend. Serve with tortilla chips. You can keep dip on low heat setting up to 2 hours.

BEAN DIP NACHOS

Steps:

• Preheat broiler.
• Line a cookie sheet with aluminum foil (makes clean-up easier, throw away the foil instead of scrubbing cheese off the cookie sheet).
• Spread bean dip on each tortilla chip.
• Place each chip onto the cookie sheet until the cookie sheet is full.
• Cover the chips with shredded cheese and jalapeno slices.
• Place under the broiler until cheese melts.

SLOW-COOKER NACHO BEAN DIP

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except shredded cheese and corn chips.
• Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours, until cheese is melted.
• Scrape down side of slow cooker with rubber spatula to help prevent edge of dip from scorching. Sprinkle with shredded cheese. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours.

WARM MEXICAN BEAN DIP WITH TORTILLA CHIPS

Steps:

• Fry the chopped onion in olive oil until soft. Add soft brown sugar, wine vinegar and Cajun seasoning. Cook for 1 min then add the mixed beans and chopped tomatoes with garlic. Simmer for 10-15 mins until the sauce has thickened then season.
• Scatter handful grated cheddar onto tortilla chips. Microwave on High for 1 min until cheese has melted. Serve alongside the dip (top with some chopped avocado if you like). Make ahead and reheat dip before guests arrive.

NACHO BEAN DIP

Steps:

• Brown ground beef and drain well.
• Add taco seasoning and cook according to package directions.
• Meanwhile, liquefy tomatoes in blender.
• Combine all ingredients together in large pot and simmer until cheese has melted and is heated through.
• Serve with chips.