Grab those chips! This jam-packed bean dip has all your favorite taco toppings packed inside and would make a perfect appetizer for game-day.
It would appear that football season is upon us.
Or so my football-fanatic brothers tell me.
I’ll lay a secret on you though: I could not care less if the Greenbay Packers walk away with the win.
The food, guys. The food.
We all know that’s what’s REALLY important about this football-season business. The game on TV is just there to keep us semi-entertained whilst we stuff our faces with chicken wings, jalapeno poppers, and chips ‘n’ dip.
Now, please tell me I’m not the only Wisconsin-er who doesn’t give a heck for the the Packers. My brothers are ALWAYS giving me grief about my lack of “support” towards their idol team.
For real guys, they were actually QUIZZING me on the different players the other day.
Them: Now, who’s this?
Me: Um, Brett Farve?
Them: NO! He stopped playing for the Packers YEARS ago.
Me: Oh! Right, um. Aaron Rodgers?
Them: Seriously? Aaron Rodgers is the DARK-haired muscular guy, Sarah! Not the blonde! Geez….
In case you’re interested. The correct answer was Clay Matthews.
According to them, I live under a rock.
Untrue, guys. I just live in this little food blogging bubble where my idea of an exciting time is going to the farmers market.
K. Football rant over. Let’s carry on, shall we?
To dip. Because dip is much more important than watching grown men fight over a little ball.
So over it, guys. Let’s talk taco dip.
Now, I’m sure we all know what a pain-in-the-neck tacos can be. I mean, you have to prep ALL those toppings, cook up the meat, warm up the beans (p.s–THESE are the best pre-made refried beans in the world), ect.
There’s a simple solution: Make tacos into an appetizer. Stick it all in a one pan and call it DONE.
Lastly: Feel like a football-food rockstar.
Quick sidenote: Don’t be afraid to pile the toppings upon TOPPINGS. Go crazy. More is better. 🙂
Then grab those chips and ATTACK! ATTACK!
You just won the admiration and respect of everyone at your tailgating bash.
Confession: I made this dip and photographed it before a family gathering, and everyone was pretty polite, but I’m positive everyone was wondering why there were a few “dipped” spots in it.
Hey, all in the name of taste-testing, right? Somebody’s gotta do it and I wouldn’t trust anyone but myself.
I don’t double-dip either, like most of my family members do.
Um, you’re kinda gross guys.
But I don’t really think they cared about my taste-testing-in-advance. Judging by the way the dish was scraped clean in a matter of minutes, I don’t think anyone cared at all.
Now get ‘yo tailgating on and make this dip PRONTO.
Monday needs it, fo’ real.
Refried Bean Taco Dip
- 2 13 oz boxes Pacific refried beans
- 1/2 cup chunky salsa
- 1/2 lb cooked ground beef
- 1 tablespoon taco seasoning
- Taco toppings: Shredded lettuce chopped tomatoes, sliced olives, diced avocado, shredded cheddar cheese, ect.
- Tortilla chips or pita chips for serving
Preheat oven to 375F. Lightly grease a 12 in iron skillet OR a 13x9 baking pan.
Spread refried beans in the bottom of greased skillet. Top with salsa, ground beef and taco seasoning. Cover pan with tin foil and bake at 375F 15 minutes or until heated through.
Let dip cool 5 minutes then top with taco toppings. Serve dip warm with chips.
Store dip in refrigerator up to 2 days.
P.S — GUYS. I’m finally on Instagram. I know, took me long enough right? Follow me so you can see more of my crazy-ness. 😉