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My daughter goes back to school next week for her final semester at college. It’s hard to believe that both of my kids are almost finished with school. I still remember the first time my daughter got on the school bus as she headed to kindergarten. It seems like only yesterday I was helping her with her homework and making this Warm Taco Dip with Refried Beans. Time really does go by much quicker than I’d like it to.
Warm Taco Dip with Refried Beans
On our busiest nights, whether that’s school or work, I have a few easy, healthy meals that I rely on. Busy nights are no time to try that 3-hour long new recipe you found in a magazine. I want meals that are easy to prepare and full of healthy ingredients that I know everyone will love. My Warm Taco Dip with Refried Beans can be on the table in thirty minutes from start to finish. There are never any leftovers because everyone loves it.
What veggies can I add to taco dip with refried beans?
I make my Warm Taco Dip with Refried Beans a few different ways depending on what time of year it is and what type of fresh produce is available at the farmer’s market or the grocery store. It’s a very flexible recipe so you can make substitutions based on what you have on hand or what your family’s favorite foods are. I like it with fresh tomatoes, peppers and scallions and those are very affordable right now in the middle of the summer.
What do you serve with bean dip?
The recipe is very simple. I make layers of refried beans, ground beef, salsa, fresh veggies, and cheese. How many layers I make depends on whether this will be a snack, lunch or dinner. While you can dip corn chips or tortilla chips into it, we generally scoop it into a bowl and enjoy it as is to avoid any extra carbohydrates. Or, you can make pita chips if you prefer.
Starting with a can of Old El Paso Traditional Refried Beans is a huge time saver. It’s one of those products we have used for years because it contains the same ingredients that I’d use if I had time to make my own refried beans (beans, water, lard, salt, vinegar, onion powder, garlic powder, spice, and chili pepper). I make sure I always pick up a few from Shaws when I shop so we have it on hand. To make your dip super smooth and creamy, run it through a blender first.
How long does taco dip last in the fridge?
This taco dip with refried beans should last for three to five days in the refrigerator. For best results, make it up right before you want to serve it. And, don’t add the sour cream (if desired) until at the very end. Don’t forget the guacamole.
Can you eat bean dip cold?
If you’re tempted by leftovers the next day, you definitely can eat this cold. Of course, you can also heat it up in the microwave if you like. If you’re looking for an easy, healthy meal for a busy night, you really should try my Warm Taco Dip with Refried Beans.
Remember to clip the Box Tops found on the Old El Paso packaging, and on other General Mills products, to earn 10 cents each for your schools. You can find the Box Tops on the back of the Old El Paso Traditional Refried Beans can.
Only Box Tops For Education registered schools can redeem Box Tops. Each Box Top is worth 10 cents to redeeming school. Limit $20,000 per school, per school year for Box Tops redeemed through the Clip Program. See www.boxtops4education.com for program details.
Old El Paso products, found at your local Albertsons Safeway store, are an easy weeknight meal solution. Shoppers can clip the Box Tops found on the Old El Paso packaging, and on other General Mills products, to earn 10 cents each for their schools through the Box Tops for Education program.
- 1 can of Old El Paso Traditional Refried Beans
- 1 pound of cooked ground beef, fat drained
- 2 small tomatoes
- 1 jar of salsa (we use mild)
- 1 container of guacamole
- 1 green pepper
- 1 red onion
- cheese to top
- Make layers in a large pie plate or casserole dish:
- Old El Paso Traditional Refried Beans (To make your dip super smooth and creamy, run it through a blender first.)
- cooked ground beef mixed with salsa
- cooked ground beef mixed with salsa
- fresh vegetables, chopped
- Bake in a preheated oven at 350F for 20 minutes or until heated through.
Amount Per Serving: Calories: 378Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 108mgSodium: 249mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 34g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.