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Ortega Taco Dip Recipe

Ingredients

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

Directions

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.

Comments

Cammanda writes:

⭐ ⭐ ⭐ ⭐

These were ok. I'll make them again but useful structure was missing.