Ingredients and Weight:
- 1 (16-ounce) can refried beans (drained)
- 1 (15-ounce) can taco sauce
- 1 (15-ounce) can corn kernels (drained)
- 1 (10-ounce) can diced tomatoes with green chilies (undrained)
- 1 (16-ounce) container of sour cream
- 1 (16-ounce) package of shredded cheddar cheese
- 1 (12-ounce) package of shredded Monterey Jack cheese
Preparation Time:
15 minutes
Cooking Time:
N/A
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Spread the refried beans in an even layer on the bottom of a 9x13 inch baking dish.
- Top with the taco sauce.
- Spread the corn kernels over the taco sauce.
- Layer the tomatoes and chilies over the corn kernels.
- Spread the sour cream over the tomatoes and chilies.
- Sprinkle the cheddar cheese over the sour cream.
- Top with the Monterey Jack cheese.
Nutritional Information:
- Calories: 350 per serving
- Fat: 20 grams
- Protein: 15 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Creamy and flavorful
- Perfect for parties and gatherings
- Customizable with your favorite toppings
User Comments:
- "This dip is always a hit at my parties!"
- "The combination of flavors is perfect."
- "I love that it's so easy to make."
- "It's the perfect snack for a game day or movie night."
- "I always add some guacamole and salsa to mine."
Special Precautions and Tips:
- Be sure to drain the refried beans and corn kernels thoroughly to avoid a watery dip.
- If you don't have taco sauce, you can use a can of salsa or tomato sauce.
- You can adjust the heat level of the dip by using a hotter or milder salsa.
- To make the dip ahead of time, prepare it according to the instructions and then cover and refrigerate for up to 24 hours. Before serving, let it come to room temperature for about an hour.
