Today we are featuring our "7 Layer Mexican Bean Dip" which was served at our last get together. We hosted a Mexican food dinner, with taco, chips, this bean dip and pico de gallo. All of these recipes I am excited to share with you!!!
This dip is always a huge hit, but it received even more rave reviews than normal. So, I decided to share the recipe. Hope you enjoy!
With love from our kitchen table to yours! XO
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!
1 pound ground chicken
2 tablespoons Mrs Dash Southwest chipotle seasoning
drizzle of extra virgin olive oil
1/4 c water
1 can refried beans
2 cups Spicy Baked Brown Rice
1/2 cup salsa verde
1/2 cup enchilada sauce
8 oz Mexican cheese blend, shredded
1/2 can large black olives, sliced
Preheat oven to 350 degrees.
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 cook until water is cooked out. Set chicken aside until needed.
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.)
Serve with chips.
Click here for a printable version of this recipe - The Slow Roasted Italian.com