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Mexican Dip Recipe

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This recipe for Mexican Dip, by , is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Colburn
Added: Sunday, June 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz.) can refried beans with sausage
1 lb. hamburger
1 small chopped onion
6 or 7 pepperoncini peppers
1 (16 oz.) bottle taco sauce (mild)
16 oz. shredded cheddar cheese
16 oz. sour cream
1 small chopped onion
chopped black olives
shredded lettuce
chopped tomatoes

Directions:
Directions:
Fry hamburger and onion. Drain any excess grease. In a 9 by 13 inch pan, layer the refried beans, hamburger, peppers (seeded and chopped), taco sauce, and cheddar cheese. Bake at 400 for 20 minutes. Let cool.

Top with layers of the following: sour cream, onion, black olives, shredded lettuce, and chopped tomatoes. Serve with nacho chips. Can be made ahead of time and refrigerated. Remove from refrigerator allowing time for dip to reach room temperature before serving.

 

 

 

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