"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Easy Layered Bean Dip, by , is from Rodriguez Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 (16 oz.) cans of Old El Paso Refried Beans 1 lb. ground beef 1 (1.25 oz) envelope of Old El Paso Taco Seasoning Mix 3/4 cups of water 1 1/2 cups of shredded lettuce 6 oz. (1 1/2 cups) shredded Cheddar or Monterey Jack cheese 2 cups of Old El Paso Salsa Tortilla Chips
Suggested Toppers: Old El Paso Chopped Green Chiles Sour cream Ripe olive slices
Spread beans on 14-inch serving platter. In large skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring occasionally; drain. Reduce heat to medium. Stir in taco sesoning and water. Cook and stir heat for 10-15 minutes. Spread beef mixture over beans. Top with lettuce cheese and salsa. Garnish with desired toppers. Serve with tortilla chips
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