Tijuana Taco Dip

Easy - for beginners



  • 1 can (16 ounce) refried beans
  • 1 can (8 ounce) tomato sauce divided
  • ½ teaspoon tabasco sauce
  • 1 large tomato, chopped
  • ¾ cup shredded Monterey Jack cheese
  • ¾ pound ground beef
  • 2 teaspoons chili powder
  • ¾ teaspoon tabasco sauce
  • 1 cup sliced ripe olives
  • 1 cup shredded Cheddar Cheese
  • 2 cup sour cream


Preheat oven to 359o F. In medium bowl combine refried beans, 3 tablespoons tomato sauce and tabasco sauce. Mix well. Spread evenly on evenly in 1 ½ quart baking dish. Top with chopped tomato and Monterey Jack cheese. In large skillet brown beef with chili powder, stirring constantly. Stir in remaining tomato sauce, tabasco sauce, and sliced olives. Sprinkle with cheddar cheese. Bake until cheese is melted and beans are hot. Remove from oven. Spread sour cream over top. Serve warm.

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