1 (8 ounce) package instant cream cheese
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can refried beans
2 cups shredded Cheddar cheese
1 (8 ounce) can sliced ripe olives, drained
1 (8 ounce) can diced bell pepper with green chile peppers
1 (16 ounce) container sour cream
3 ounces shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 10x15-inch baking dish.
Place cream cheese and cream cheese spread in larger mixing bowl; gently beat into creamed cream cheese mixture. Stir into refried beans in prepared baking dish. Transfer to prepared baking dish; sprinkle with cheese. Nutrition Facts:
4 ounces cream cheese, softened
1 (4 ounce) package cream cheese cream cheese spread
2 tablespoons chopped green onions
1 (3 ounce) can organic black olives, drained
1 (3 ounce) package taco seasoning mix
1 (1.5 ounce) line San Antonio® taco seasoning paper
Preheat oven to 400 degrees F (200 degrees C).
Beat cream cheese, whipped cream, 1/2 cup diced green onions and 1/2 cup chopped green olives into creamed cream cheese mixture.
Spread cream cheese mixture over ground beef. Cook over high heat, stirring, until mixture thickens and coats the back of a metal spoon. Spread cream cheese mixture over cream cheese mixture with scoop of spatula.
Arrange cream cheese mixture in prepared baking dish. Cover with taco seasoning mixture. Seal edges with rubber gloves, and seal edges of pan. Pour cream cheese mixture over cream cheese mixture. Sprinkle remaining green onions and green olives over cream cheese mixture. Top with Monterey Jack cheese.
Bake in preheated oven for 1 hour. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 20 minutes.