Tena's Taco Dip

Have you ever had a recipe that always comes to mind when you are having a party?  This dip is just that to me. Usually when we have a birthday party, baby shower, or any kind of get together my mind goes to this dip. There is usually none left when the party is over. When I made this recipe to photograph and share in the October issue of Chesapeake Style Magazine I chose this as my dinner. After all someone had to eat it, right?  Was I wrong for keeping this dip all to myself and not invite anyone over to share it with me?  Okay, I give up, my kids had some too! I could have seriously ate this for days and been happy though. My sister in law gave me this recipe years ago after I had it for the first time. I had to keep asking her for it and finally saved the email she sent me so I wouldn't lose it. I know she really got tired of my asking for it. So glad you gave this to me Tena, we all just love it.  You must try this dip, you know you want to!

Tena’s Taco Dip
1 pound hamburger
1 pkg taco seasoning
1 can refried beans
2 tsp. chili powder
16 oz. sour cream
2 cups shredded cheddar cheese

In frying pan, brown ground beef (can add onions if desired), then add taco seasoning and the suggested amount of water listed on the package.  Add can of refried beans and chili powder and cook/stir until well blended.  Spread in bottom of 9x13 pan.  Spread sour cream over hamburger mixture and cover with shredded cheese. Tena's tip: (It is easier to spread the sour cream if you let the hamburger cool first, even easier if you make that part ahead of time and refrigerate it.)  Bake at 400 degrees until bubbly around the edges.  Serve hot with tortilla chips.

Check out Chesapeake Style Magazine here, it hit newstands today! 

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