Saturday, October 18, 2008

No Cook Day - Taco Dip

Fall brings busy days with hectic schedules. Many times this means spending money at a restaurant since it may be to late to cook by the time your day ends. Make this taco dip ahead of time, buy a few bags of chips and enjoy this along with a bowl of soup as an evening meal.

One Can refried beans (15 oz)
One cup sour cream
One cup mayonnaise
1 packet of Taco seasoning mix
1 can green chilies
1 bunch green onions
1 tomato
1 pack southwestern flavored chicken strips
2 cups shredded Mexican flavored cheese

The night before you want to have this meal, you will make this dip. It is much better if it sits over night. I make this in a 9X13 Tupperware dish that has a lid for cover. Empty the can of refried beans out into a bowl and stir them until the lose the stiff consistency. Spread them in the bottom of the 9X13 container. Use the bowl to mix the mayonnaise and sour cream along with the taco seasoning. Add the seasoning gradually so it doesn't clump up in your mix. Spread this on top of the beans. Shred up the chicken into small pieces or strips and place it on the top of the mayo and sour cream mixture. Remember this is a dip, so the chicken cannot be in huge chucks or it will break off the chip.Next add the green chilies to the dip. If you like black olives you can add those too. Chop up the green onions, to include some of the green stem. Chop the tomatoes into chunks. Spread the tomatoes and onions over the chicken. Sprinkle the entire container with shredded cheese. Place the lid on and refrigerate over night.My family likes this dip with Fritos or Doritos type chips but you could also use tortilla strips.

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