Ingredients
Equipment
Method
Instructions
- Heat an 8" skillet over medium. Add ¼ lb ground beef and break it up; cook until the pink is just gone.
- Add 1 Tbs Taco Seasoning and ¼ Cup of the water. Stir, place a lid on the skillet, and simmer until the beef is cooked through and the liquid has mostly reduced. Remove the lid and continue cooking until the water has evaporated. Remove from heat and set the beef aside.
- In a microwave‑safe dish combine ¼ Cup Refried Beans, a few tablespoons of the water, and 1 teaspoon vegetable oil. Stir to combine. Microwave 1 minute, stir, then continue heating in 1‑minute intervals (stirring between) until the beans are loosened and heated through. Set aside.
- Heat 1 Cup Queso Blanco until warmed through: either in a small saucepan over low heat, stirring occasionally, or in a microwave‑safe dish in 1‑minute intervals, stirring between intervals.
- Assemble the dip: place the cooked ground beef in the bottom of a serving/dipping bowl. Gently spoon the warmed refried beans over the beef, then spoon the warmed queso blanco over the beans.
- Sprinkle 2 Tbs Pico De Gallo on top and serve with chips and a large spoon for scooping or mixing.
Notes
This is one of the easiest dips, the real secret is in mastering the layering. Ground beef on the bottom, then a dollop of refried beans, then cheese and then a happy topping of Pico De Gallo.
Melting cheese and adding to the cheese can be a trick. Be sure to put the queso in the sauce pan and then only heat over medium low heat or lower. Add cheese a little at a time, stirring well and allowing to heat through. Cut the cream cheese into smaller bits so it melts easily. Add the splashed of milk to thin down your creation if it is needed.
I love to dress up my super dip with some additions like green chiles, hot sauce, black olives, taco sauce or a dash of chili powder. It makes a fantastic dip and even more delicious dip!
Try substituting Chorizo for the ground beef for a delicious rendition.Store in an airtight container in the fridge for up to 5 days.
This is not something that will freeze well and I don't recommend it. Besides, its so delicious, you are going to eat this easy dip right away.
This easy mexican dip is also great with corn chips.
Melting cheese and adding to the cheese can be a trick. Be sure to put the queso in the sauce pan and then only heat over medium low heat or lower. Add cheese a little at a time, stirring well and allowing to heat through. Cut the cream cheese into smaller bits so it melts easily. Add the splashed of milk to thin down your creation if it is needed.
I love to dress up my super dip with some additions like green chiles, hot sauce, black olives, taco sauce or a dash of chili powder. It makes a fantastic dip and even more delicious dip!
Try substituting Chorizo for the ground beef for a delicious rendition.Store in an airtight container in the fridge for up to 5 days.
This is not something that will freeze well and I don't recommend it. Besides, its so delicious, you are going to eat this easy dip right away.
This easy mexican dip is also great with corn chips.