Nacho Dip Recipe
-4 oz tortilla chips
-1 can refried beans
-½ pound ground beef
-1 can crushed tomatoes (small) OR 5 tbsp concentrated tomato paste
-8 oz shredded cheese
-2 cups queso
-1 cup shredded lettuce
-1 cup sour cream or plain Greek yogurt
In a medium casserole dish, layer tortilla chips, refried beans, ground beef, tomatoes, and shredded cheese.
Bake at 325 degrees Fahrenheit for 10 minutes or until cheese is melted and dip is cooked. Set aside until cooled completely and somewhat firm.
Heat queso according to can instructions. Mix with taco seasoning to taste.
Layer shredded lettuce, sour cream and queso. Set aside until cooled completely (about one hour).
Serve with tortilla chips. If done correctly, each layer should have its own unique flavor and boost the flavors of other layers and the dish overall. Dip keep in the fridge for 2 to 3 days.
Additional spices are optional, but please have a waterbottle nearby if you add too much.