Fun with Mexican Layered Dip

Some call it Mexican Layered Dip, others refer to it as 7-Layer Dip or Tex-Mex Dip. This dip had it’s origins in Texas and, according to online sources, made its debut nationwide when it was published in Family Circle magazine in 1981.

I made just a typical dip (recipe included below) but cut down amounts for a smaller batch and then reorganized the layers slightly so I ended with taco-seasoned sour cream. Then the fun began --- arranging extra ingredients and additions (cherry tomatoes, jalapeno pepper slices & chives) to resemble a flower garden! 

 

Mexican Layered Dip    Fills an 8”x8” pan; about 12 servings

1 (16 oz.) can refried beans 

3/4 cup guacamole   

2 to 3+ tablespoons taco seasoning (homemade or commercial)

1 cup sour cream

1/2 cup chunky salsa; drain if it contains a lot of liquid

2 to 3+ tablespoons taco seasoning (homemade or commercial)

4 ounces shredded Cheddar cheese

4 ounces shredded Monterey Jack cheese

2 medium green onions, chopped

About 2 ounces sliced black olives, drained

Tortilla Chips for serving

1. Spread the refried bean layer into the bottom of a square 8”x8” glass dish. Smooth out the layer with the back of a spoon.
2. Spread the guacamole on top of the refried beans. Smooth with the back of the spoon
3. Add a layer of salsa and spread evenly.
4. Mix sour cream with taco seasoning and spread over salsa. . . or if you are making my version, add sour cream as the last layer and then decorate to resemble a garden.
5. Sprinkle the shredded cheese, chopped green onion, and sliced black olives on top.
6. Cover the 7 layer dip with plastic wrap and place in the refrigerator. Let the layered dip chill for at least 30 minutes, serve cold with tortilla chips. Note: Layered dip lasts 3 to 4 days in the fridge. After 24 hours layers begin to meld together but it is still tasty though it is not as attractive as it is right after assembly.  

Stack & Bake Mexican Meal-in-One

     We had our first Mexican Meal-in-One is a restaurant in Salina, Ks. It started with a fried shell that was topped with refried beans, seasoned beef or pork, lettuce, tomatoes, and lots of cheese. 

     It an attempt to create a healthier version that captures similar flavors, I experimented with this baked version, cutting down on the cheese in the process. Of course, all of the amounts are variable. 

     I stacked it all up in a springform pan for easy cutting. By the way, I  wrote the recipe for a standard size springform pan . . .  but for the two of us I actually used a smaller size that I fitted with 6-inch tortillas, and I halved the amount of ingredients  listed below.

Stack & Bake Mexican Meal-in-One

1 lb. lean ground pork or ground beef

1 onion, diced

1 green pepper, diced

2 tablespoons homemade taco seasoning (or use a 1.25 oz. commercial pkg.) + ½ cup water

3 large (8-inch size) flour tortillas

1 (16 oz.) can refried beans

1 cup salsa

¾ to 1 cup shredded Mexican cheese blend

Topping could include: chopped tomatoes, cubed avocado, shredded lettuce, sour cream

1.  Add ground pork or beef to a hot Dutch oven or skillet. Also add diced onion and pepper and cook over medium heat until meat has browned and vegetables are tender. Drain excess grease if needed.

2.  Add in taco seasoning + water and let mixture simmer for about 10 minutes.

3.  Spray an 8-inch springform pan with nonstick cooking spray. While an 8-inch round cake pan will work, the springform pan with removable sides, makes it easy to cut the finished dish.

4.  For the 1^st layer, add ingredients in the following order:

a.     Place a flour tortilla on the bottom of the pan.

b.     Spread about ⅓ of the refried beans.

c.     Add about ⅓ of the taco meat filling.

d.     Add about ⅓ of the salsa.

e.     Sprinkle with ⅓ of the cheese.

5.  For 2^nd & 3^rd layers, repeat layering listed above.

6.  Bake in a preheat 350° for 20 to 30 minutes, or until hot and bubbly, and cheese is nicely browned.

7.  Let stand about 5 minutes before cutting. Add toppings of your choice, such as chopped tomatoes, cubed avocado, shredded lettuce and sour cream.

Recipe without photos . . .

Stack & Bake Mexican Meal-in-One

1 lb. lean ground pork or ground beef

1 onion, diced

1 green pepper, diced

2 tablespoons homemade taco seasoning (or use a 1.25 oz. commercial pkg.) + ½ cup water

3 large (8-inch size) flour tortillas

1 (16 oz.) can refried beans

1 cup salsa

¾ to 1 cup shredded Mexican cheese blend

Topping could include: chopped tomatoes, cubed avocado, shredded lettuce, sour cream

1.  Add ground pork or beef to a hot Dutch oven or skillet. Also add diced onion and pepper and cook over medium heat until meat has browned and vegetables are tender. Drain excess grease if needed.

2.  Add in taco seasoning + water and let mixture simmer for about 10 minutes.

3.  Spray an 8-inch springform pan with nonstick cooking spray. While an 8-inch round cake pan will work, the springform pan with removable sides, makes it easy to cut the finished dish.

4.  For the 1^st layer, add ingredients in the following order:

a.     Place a flour tortilla on the bottom of the pan.

b.     Spread about ⅓ of the refried beans.

c.     Add about ⅓ of the taco meat filling.

d.     Add about ⅓ of the salsa.

e.     Sprinkle with ⅓ of the cheese.

5.  For 2^nd & 3^rd layers, repeat layering listed above.

6.  Bake in a preheat 350° for 20 to 30 minutes, or until hot and bubbly, and cheese is nicely browned.

7.  Let stand about 5 minutes before cutting. Add toppings of your choice, such as chopped tomatoes, cubed avocado, shredded lettuce and sour cream.

Adding a few more layers of flavor to . . .Layered Dip + Barry's Home-fried Corn Chips

A tomato rose garnishes this old favorite!

     There’s nothing new or mysterous about this old favorite that is always first to go at parties. However, I’ve made a few changes adding to the layers of flavor already included in this dip. First—I heat the beans + some green chilies and a dash or two of hot sauce and cumin. This gets rid of that canned bean taste. Second—I add taco seaoning to the sour cream.

     Seems like I never arrange this dip in the exact same way, so obviously you can rearrange the layers, adding more sour cream, guacamole, etc. to suit your preference.

     And, the very best way to serve this dip is with home fried chips. Barry cut up corn tortillas into wedges and then dropped them in the fryer.  He sprinkled the fried chips with Tex-Joy (a commercial steak seasoning).

Barry's Homemade Corn Chips: Cut corn tortillas into wedges. Add to fryer and fry until crisp. Drain on paper towels arranged over cooling racks and season with Tex-Joy.

Layered Dip   Serves 10 to 15

1 (16 oz.) can refried beans

1 (4 oz.) can diced green chilies, undrained

A couple of dashes of hot sauce (such as Tabasco®)

About ¼ to ½ teaspoon ground cumin

1 ½  cups grated Tex-Mex cheese, divided use

1 cup sour cream

1 ½ to 2 teaspoons taco seasoning

1 cup guacamole*

About ¾ to 1 cup chunky salsa (could add some fresh chopped tomatoes to this as well)

About ¾ to 1 cup sliced black olives

About ¾ to 1 cup sliced green onions, both white and green portions

1. Heat refried beans in a saucepan over medium heat. Add the green chilies, a couple of dashes of hot sauce, and cumin. Stir well. (This step helps avoid a canned bean taste!)
   
2. Layer 1: Spread the beans on the bottom of a deep plate or dish with sides (I used an 8”x12” dish). Let cool slightly.
   
3. Layer 2: Sprinkle half the cheese over beans, leaving a rim of beans so they are still visible. Continue leaving a rim of the previous ingredient as additional layers are added.
   
4. Layer 3: Mix sour cream and taco seasoning and then spread over the cheese, being careful not to disturb the cheese underneath. Hint: Add dollops of sour cream mixture to the cheese layer and then use a spreader to create a thin layer.
   
5. Layer 4: Add the guacamole and spread over the sour cream layer.
   
6. Layer 5: Spread on the salsa and chopped tomatoes.
   
7. Layer 5: Add rest of the grated cheese.
   
8. Layer 6: Pile chopped black olives in the center.
   
9. Layer 7: Sprinkle with chopped green onions.
   
   
   
   *Guacamole—Barry starts from scratch using fresh avocados, lime juice, finely chopped red onions, salsa and a little of this or that!
   

Recipe without photos . . .

Layered Dip   Serves 10 to 15

1 (16 oz.) can refried beans

1 (4 oz.) can diced green chilies, undrained

A couple of dashes of hot sauce (such as Tabasco®)

About ¼ to ½ teaspoon ground cumin

1 ½  cups grated Tex-Mex cheese, divided use

1 cup sour cream

1 ½ to 2 teaspoons taco seasoning

1 cup guacamole

About ¾ to 1 cup chunky salsa (could add some fresh chopped tomatoes to this as well)

About ¾ to 1 cup sliced black olives

About ¾ to 1 cup sliced green onions, both white and green portions

1. Heat refried beans in a saucepan over medium heat. Add the green chilies, a couple of dashes of hot sauce, and cumin. Stir well. (This step helps avoid a canned bean taste!)
2. Layer 1: Spread the beans on the bottom of a deep plate or dish with sides (I used an 8”x12” dish). Let cool slightly
3. Layer 2: Sprinkle half the cheese over beans, leaving a rim of beans so they are still visible. Continue leaving a rim of the previous ingredient as additional layers are added.
4. Layer 3: Mix sour cream and taco seasoning and then spread over the cheese, being careful not to disturb the cheese underneath. Hint: Add dollops of sour cream mixture to the cheese layer and then use a spreader to create a thin layer.
5. Layer 4: Add the guacamole and spread over the sour cream layer.
6. Layer 5: Spread on the salsa and chopped tomatoes.
7. Layer 5: Add rest of the grated cheese.
8. Layer 6: Pile chopped black olives in the center.
9. Layer 7: Sprinkle with chopped green onions.