Best Mama Dips Mexican Baked Beans Recipes

LOADED TACO DIP

Steps:

• Cook the ground beef in a skillet over medium heat. Once browned, drain the meat and stir in half (1.5 tbsp) taco seasoning. Set aside.
• In the bottom of a 2.5 qt casserole dish evenly spread the refried beans.
• Combine the cream cheese, sour cream, and remaining taco seasoning and mix until combined. Spread the mixture over the beans.
• Layer the taco meat, shredded lettuce, Mexican blend cheese, tomatoes, green onions, black olives and jalapeños on top of the cream cheese mixture.
• Serve immediately, or chill up to 4 hours then serve with tortilla chips or sweet peppers.

THE BEST CREAMY BEAN DIP

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix all ingredients together using a hand mixer or food processor.
• Transfer mixture into a square baking dish and bake for 25 minutes.
• Top with crumbled cotija cheese, diced tomatoes and chopped cilantro.

TEXAS BAKED BEAN DIP

Steps:

• Heat a Dutch oven over medium heat; line a plate with a paper towel. Add the bacon to the pot and cook, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer the bacon to the lined plate to drain.
• Discard most of the bacon fat, leaving about 2 tablespoons in the pot. Return to medium heat, add the onion, bell pepper and garlic and saute until beginning to brown, about 3 minutes. Add the brown sugar, coffee, ketchup, mustard, chile paste and 1 teaspoon each salt and pepper, then add the beans and stir to combine. Bring to a simmer, then cover and cook until the sauce has thickened, 12 to 15 minutes.
• Remove the pot from the heat and stir in the sour cream. Taste and adjust the seasoning as needed. Transfer the dip to a serving bowl and garnish with the Cheddar, green onions and reserved bacon. Serve with crackers or chips alongside.

HOT MEXICAN BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
• Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.

BAKED MEXICAN DIP FOR A CROWD

Steps:

• Brown ground beef and onion together.
• Add taco seasoning and water.
• Simmer a few minutes.
• Spread refried beans in the bottom of a 9x13 inch pan.
• Top beans with the meat and onion mixture.
• Dollop sour cream over the beef.
• Pour salsa over the sour cream.
• Top with shredded cheddar cheese, then tomato and lastly the sliced black olives.
• Bake at 350 degrees for 30 minutes.
• Serve with tortilla chips.

BAKED MEXICAN BLACK BEAN DIP

Steps:

• Mix black beans with cumin, coriander, chili powder and cayenne pepper and spread over the bottom of an over-proof baking dish.
• I don't usually measure the spices, so please use them to your own taste.
• (I'm a bit heavy handed with the cayenne pepper!) Sprinkle the grated cheese over top of the beans.
• I usually sprinkle a little chili powder or cumin on top of the cheese to give it a little color.
• Bake in preheated oven at 375°F for 10-15 minutes or until cheese is melted and bubbling slightly.
• Remove from oven and spoon sour cream evenly over the top of the cheese.
• Add shredded lettuce, jalapeños (if using), and top with fresh cilantro.
• Serve immediately with nacho chips for dipping.