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Mexican Ole Dip by <Roxy>

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  • Mexican Ole Dip by <Roxy>

    Choose ripe, rather than tender-textured lettuce for this dish. Shredded iceburg and romaine are excellent choices.

    1 cup refried beans
    1/2 cup finely chopped green onion
    1/8 teaspoon salt
    1/8 tsp. garlic powder
    1/8 tsp. cumin
    2 oz. (1/2) cup shredded Cheddar cheese
    1/2 cup chopped tomatoes
    1/2 cup shredded lettuce

    Heat oven to 425 F. In small bowl, combine refried beans, green onion, chili powder, salt garlic powder and cumin, mix well. Spread mixture evenly over top. Cover with sprayed foil, sprayed upside down.

    3. Bake at 425 F. for 8 to 12 minutes or until thoroughly heated and cheese is melted.

    4. Sprinkle tomatoes evenly over cheese. Arrangle lettuce around edge of pie pan. Serve warm with baked tortilla chips.
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