7 Layer Mexican Bean Dip is a go to meal in our house - served with tortilla chips or flour tortillas. This simple recipe is also served at every party we host and there is never a drop left! It is an excellent make ahead recipe that I love to freeze and pop in the oven when we have company or a party.
This recipe was first shared about 5 years ago. Since then I have made it about 50 times with a couple dozen variations and it is always a hit. 7 Layer Mexican Bean Dip is a regular meal that my family requests. They ask for it so often that I started making it ahead so all I have to do it pull it out of the freezer and stick it in the oven.
It all starts with a layer of cheesy refried beans and your favorite rice (I love our baked brown rice or jasmine rice cooked in chicken stock). It is topped with a layer of salsa verde, cheese and seasoned ground beef. A layer of red enchilada sauce really adds mouth watering flavor to this dish. But it wouldn't be complete without a cheesy topping.
This dish serves about 8-12 people. I like to prepare it in small 2 cup oven safe bowls and freeze them for easy meals. Then I pop them in the oven and viola, dinner is served. Can't beat that. Be sure to read the cooks notes for variations and make ahead directions.
With love from our kitchen table to yours! XO
RECIPE AT BOTTOM
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!
Check out more of our favorite appetizer recipes below. Click the link or the image to open in a new window and scroll to the bottom of the new page to see the recipe.
Jalapeño Popper Cheesy Pretzel Bombs are a soft and chewy pretzel poppers stuffed with ooey gooey cheese, crispy bacon and spicy jalapeños. This scrumptious recipe is like nothing you have ever eaten before.
A hot dog baked right inside a soft beer pretzel makes these the tastiest and easiest homemade pretzel dogs you will ever eat! Ready in just 35 minutes you can enjoy these any night. They are a great make ahead recipe and they freeze well too. Just thaw and pop them in a 350°F oven until warm, about 5-8 minutes.
Easy Crock Pot Sriracha Honey Wings are so tender the meat falls off the bone and melts in your mouth. The caramelized sweet and spicy sauce is truly enough to make your taste buds sing! Made in the slow cooker you won't find an easier recipe! They just about cook themselves.
Bite Size Cheesy Pepperoni Pizza Puffs in 30 Minutes are just like your favorite pizza in bite size! Can't get much more fun than that. Perfect for a game day or any day. They freeze perfectly. Spritz them with water and either microwave them until heated or defrost and pop them in a 350°F oven for about 10 minutes.
7 Layer Mexican Bean Dip
1 pound ground chicken, uncooked
2 tablespoons Mrs Dash Southwest chipotle seasoning
drizzle of extra virgin olive oil
1/4 c water
1 can refried beans (I like spicy refried beans)
2 cups Spicy Baked Brown Rice (cooked) or your favorite cooked rice
1/2 cup salsa verde (green chile sauce)
1/2 cup red enchilada sauce
12 ounces Colby Jack cheese, shredded
1/2 can large black olives, sliced
Preheat oven to 350°F.
In a medium skillet over medium heat drizzle olive oil in warm pan. Add chicken and brown. Once chicken is cooked, add chipotle seasoning and stir to combine. Add water and cover. Simmer 15 minutes, remove cover and cook until water is cooked out. Set chicken aside until needed.
In a medium casserole dish or heat safe bowl (I used a 1.75 quart). Spread refried beans into dish and add 4 ounces cheese. mix to combine well.
Add rice and spread evenly.
Add salsa verde and smooth over rice layer.
Sprinkle approximately 4 ounces cheese onto salsa verde layer. Sprinkle cooked chicken evenly over cheese layer.
Add enchilada sauce and smooth evenly over chicken. (Notice I put my cheese on top of the chicken, so I had to take it back off and put the enchilada sauce on it. That is why you see the cheese in there.)
Sprinkle remaining cheese over top.
Arrange sliced olives on top of cheese.
Place dish on a small baking sheet and place in center of oven. Bake for 15 minutes or until cheese is melted and lightly browned (or up to 30 minutes if ingredients are cold).
Serve with chips.
DONNA'S NOTES: This dish freezes very well. I like to make (6) 2-cup servings and freeze them for easy dinners. Each one serves 2 with chips.
To pre-make: Prepare recipe as written, but do not bake it. Wrap oven safe dishes in aluminum foil and freeze. Then, place in oven for 30-45 minutes on 350°F until warmed through. Uncover the last 10 minutes to melt the cheese.
This is an incredibly versatile recipe that can be made with your favorites. Substitute the seasoned ground chicken layer with ground beef or turkey, Italian sausage (omit seasoning) or even diced left over chicken, turkey, beef or pork.
Diced green chiles are fabulous in place of the Salsa Verde Layer.
Copyright ©2011 The Slow Roasted Italian – All rights reserved.
Originally posted 9/21/11
2 cup oven safe bowls
1.75 quart oven safe bowl