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1/2 pound ground beef
1/3 cup water
2 tablespoons taco seasoning mix
1 17-ounce can refried beans
Guacamole (see below)
1 cup sour cream
1/2 cup Monterey Jack cheese finely shredded
1/2 cup sharp cheddar cheese finely shredded
3 red cherry peppers pickled red cherry peppers
Tortilla chip
In a 7-inch skillet over medium-high heat, saute beef until browned; drain off fat. Stir in water and taco seasoning; reduce heat to low and simmer for 5 to 10 minutes or until meat is moist, but no longer saucy; set aside.
In a decorative 10-inch pie plate, layer refried beans, beef. Guacamole, sour cream. Monterey Jack cheese and Cheddar cheese. If making ahead, cover and refrigerate up to 5 hours. Let mixture come to room temperature before serving, about 2 hours.
Garnish with peppers. Serve with chips.
1/3 cup water
2 tablespoons taco seasoning mix
1 17-ounce can refried beans
Guacamole (see below)
1 cup sour cream
1/2 cup Monterey Jack cheese finely shredded
1/2 cup sharp cheddar cheese finely shredded
3 red cherry peppers pickled red cherry peppers
Tortilla chip
In a 7-inch skillet over medium-high heat, saute beef until browned; drain off fat. Stir in water and taco seasoning; reduce heat to low and simmer for 5 to 10 minutes or until meat is moist, but no longer saucy; set aside.
In a decorative 10-inch pie plate, layer refried beans, beef. Guacamole, sour cream. Monterey Jack cheese and Cheddar cheese. If making ahead, cover and refrigerate up to 5 hours. Let mixture come to room temperature before serving, about 2 hours.
Garnish with peppers. Serve with chips.
