Tasty Taco Bean Dip Recipes

EASY TACO DIP

Steps:

• Mix package of taco seasoning and sour cream.
• Layer beans on bottom of cake dish, then sour cream mixture, add shredded cheese and any other toppings.
• Chill for 30 minutes.
• Serve with doritos or tostitos.

TACO BELL CHEESY BEAN DIP RECIPE

Steps:

• Mix beans, salsa and 1/2 cup of the cheese.
• Spread into 9-inch microwavable pie plate; top with remaining 1/2 cup cheese.
• Microwave on HIGH 3 to 4 minutes or until dip is heated through and cheese is melted. Sprinkle with onions. Serve with tortilla chips.

TACO DIP RECIPE BY TASTY

Steps:

• For the dip, cook ground beef until brown. Add taco seasoning and stir. Set the beef aside and cook chopped poblano pepper.
• In a saucepan, combine all cheese Pretty much any amount of each will work. Melt over low heat. Stir in milk as needed to reach a medium-thick consistency.
• Add beef and pepper. Stir until well combined. You may need to add more milk at this point.
• For the bowl, preheat oven to 375°F (190°C ). Take a large flour tortilla and warm for a few seconds in the oven. Spray the outside of upside-down oven-safe bowl with canola oil and press tortilla over the top. Cook in oven until brown.
• Fill tortilla bowl with dip.
• Nutrition Calories: 2214 Fat: 156 grams Carbs: 92 grams Fiber: 1 grams Sugars: 59 grams Protein: 107 grams
• Enjoy!

TACO BEAN DIP

Steps:

• Place the soup, seasoning mix, sour cream, and salsa in a slow cooker and mix together. Top with cheese and heat on low until cheese melts, about 1 hour.

SOUTHWESTERN TACO BEAN DIP

Steps:

• In a small bowl, combine the beans and picante sauce. Spread onto a serving platter. Spread with guacamole. , In another small bowl, combine the sour cream, mayonnaise and taco seasoning; spread over guacamole. Sprinkle with cheese, olives, onions, lettuce and tomatoes. Refrigerate until serving. Serve with tortilla chips.

TASTY TACO BEAN DIP

Steps:

• Heat the olive oil in a large saucepan over medium heat. Stir in the green chile peppers and onion, and cook until tender.
• Place baked beans in the saucepan. Stirring often, cook 10 minutes, or until beans are a smooth, mashed mixture.
• Mix in taco seasoning mix and salsa. Transfer to a medium serving bowl. Top with Cheddar cheese. Microwave on high 1 to 2 minutes, if necessary, to melt the cheese. Serve warm.

EASY BEAN DIP

Steps:

• Preheat oven to 375°F.
• Slice green onions dividing the white and green portions. Set the green part aside.
• Combine cream cheese, refried beans, taco seasoning and sour cream with a hand mixer on until fluffy.
• Add the whites of the onions, jalapenos, chiles and 2 cups of cheddar cheese.
• Spread into a 2qt (or 8x8) baking dish.
• Top with remaining cheese and bake 20-25 minutes or hot and cheese is melted.
• Serve with tortilla chips.

CRUNCHY BEAN DIP TACOS

Steps:

• For the bean dip: Combine the beans, trimmed scallions, salsa, lime juice, cilantro, chili powder, onion powder, cumin, coriander, garlic powder and cayenne in a food processor and blend until smooth. Season well with salt.
• For the tacos: Heat a large skillet over medium heat. Add the tortillas in batches and heat until warm and flexible. Place them in a clean kitchen towel to stay warm.
• Spread a heaping 1/4 cup of bean dip onto each tortilla, sprinkle a bit of cheese on top, and fold the tacos in half, pressing firmly.
• Heat about 1/2 inch of oil in the skillet over medium heat. Set a wire rack over a sheet pan. Working in batches, fry the tacos until the tortillas are golden and very crisp, 2 to 3 minutes per side. Drain on the rack while you cook the remaining tacos. (If desired, keep the tacos warm in a 300-degree-F oven until ready to serve.)
• Arrange the tacos on a platter and sprinkle with the scallions. Serve with sour cream and salsa for dipping.

BEAN DIP

Steps:

• Preheat the oven to 350-degrees Fahrenheit, and ensure your cream cheese and sour cream are softened.
• In a large bowl, combine the refried beans, softened cream cheese, sour cream, taco seasoning, green chiles and half of the shredded cheese.
• Using an electric mixer, beat the mixture together until smooth and creamy, about 1 minute. Spread the mixture into an 8x8" baking dish.
• Sprinkle the remaining cheddar on top. Bake the bean dip for 20 minutes, or until the edges start to barely bubble.
• Let cool slightly, and then spread store-bought pico de gallo on top before serving with tortilla chips.

5-INGREDIENT COPYCAT TACO BELL BEAN BURRITOS

Steps:

• PREHEAT the oven to 225° F. Put a casserole dish in the oven.
• OPEN the can of refried beans and pour them in a saucepan on the stove over medium-low heat.
• ADD 1 cup of water (or cream) to the beans. Stir. Place the lid on the saucepan and heat the beans until they begin to simmer. Stir until the liquid is incorporated. Replace the lid and heat on low for 5 minutes. Take the pan off the heat and set it aside. The beans need to cool for 5 minutes, so the burritos are not too hot to roll.
• PEEL and DICE the onion.
• SHRED the cheese.
• OPEN the taco sauce.
• WARM the tortillas. Heat a skillet on the stove over medium heat. When the skillet is warm, add a tortilla and heat for 15 to 20 seconds. Flip it over and heat for another 10 to 15 seconds, or until warm. Repeat with all the tortillas.
• SET UP the burrito assembly station. Line up the warm tortillas, the hot beans, the onions, the taco sauce, and the cheese.
• MAKE EACH BURRITO. Smear 2 tablespoons of refried beans down the center of the tortilla. Sprinkle 1 teaspoon of minced onions on the beans, followed by 2 teaspoons of taco sauce and 1 tablespoon of shredded cheese.
• ROLL THE BURRITO. Fold in the sides of the tortilla that are perpendicular to the line of ingredients to prevent anything from falling out of the burrito. Next, roll the right side of the tortilla over the bean mixture until the burrito is rolled and secured. Place in the heated casserole dish in the oven.
• REPEAT with all the burritos.
• HEAT in the oven for 10 minutes, or until the cheese melts.
• SERVE with extra taco sauce.