1 (4 ounce) can refried beans, divided
1 (8 ounce) can refried beans, divided
1 (4.5 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1 cup chopped tomato
1 cup shredded lettuce
1 teaspoon chopped red onion
1 teaspoon chili powder
1/2 cup chopped green onions
1 (1 ounce) can sliced mushrooms
1 (15 ounce) can crushed tomatoes
1 (1.75 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms, drained
cooking spray
In a blender or food processor, puree beans. Pour into separate medium sized saucepan and simmer over low heat until combined.
In a large bowl combine cream cheese and cheese curds. Mix together with other ingredients in a blender or food processor until smooth.
Heat a large skillet over medium high heat. Add beans and vegetable mixture, stirring to coat but not over a high heat. Cook, stirring constantly, for 5 to 8 minutes or until thick and bubbly. Drain and stir in taco seasoning and taco sauce.
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