I am all about repurposing leftovers into something new and just as tasty as the first time around. When I make taco meat, I make it five pounds at a time, so I always have some in the freezer. Today, I’ve got a super easy and delicious dip perfect for game day or any time!
I use fat free refried beans and ground sirloin to keep it as healthy as possible.
I decided to make two bowls of dip. Layer the beans, followed by the left over taco meat (I usually heat mine in the microwave for a minute or two), and top with grated cheese. Bake in a 350 degree oven until the dip is heated through and just starts to bubble around the edges (about 10-15 minutes).
- 1 16oz can refried beans
- 1/4 cup water
- 1 tablespoon salsa
- 1 tablespoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon coarse ground black pepper
- 1 cup leftover taco meat
- 2 cups grated sharp cheddar cheese
- 1 cup diced tomatoes
- sour cream
- In a medium saucepan, over medium-low heat, combine refried beans, water, salsa, and spices.
- Cook until it bubbles and the flavors are combined. (about 10-15 minutes)
- Layer beans, meat, and cheese into baking dish that has been sprayed with Pam.
- Bake at 350 degrees until heated through and just starting to bubble around the edges.
- Top with diced tomatoes and sour cream.
- Serve warm with chips.