Baked Mexican Dip
This is a great dip that my grandmother made when I was a kid. She would fix it only on Christmas Eve but it is great for any occasion.
This is a great dip that my grandmother made when I was a kid. She would fix it only on Christmas Eve but it is great for any occasion.
- Carbohydrate 33.577486 g
- Cholesterol 95.598006875 mg
- Fat 37.692759875 g
- Fiber 6.33124986112118 g
- Protein 26.293288128 g
- Saturated Fat 13.827199799925 g
- Serving Size 1 1 Serving (307g)
- Sodium 1206.963109475 mg
- Sugar 27.2462361388788 g
- Trans Fat 7.79123680475 g
- Calories 575 calories
Step-by-step
- Brown ground beef and onion.
- Mix together with all other ingredients except sour cream and Doritos.
- Drizzle taco sauce over top.
- Bake uncovered in a 400? oven for 20 - 25 minutes.
- Top with sour cream and serve with Doritos.
Swapping canned green chilis for freshly roasted poblano peppers introduces a sharper, vegetal brightness and a firmer texture that alters the moisture balance of the entire dish. Fresh peppers retain more cellular water during initial baking than canned varieties, which can lead to a looser center unless drained thoroughly. Brown the ground beef and chopped onion over medium-high heat until the moisture completely evaporates and the meat develops a deep caramelized crust, ensuring the fat renders out rather than boiling the protein. This dry heat method prevents excess grease from pooling on the surface during the 400-degree oven phase. Layering refried beans directly against the baking dish creates a starchy barrier that absorbs escaping meat juices. Drizzling taco sauce across the top layer before baking concentrates the tomato flavor through surface evaporation.
Leftover portions store effectively in an airtight glass container in the refrigerator for up to three days. The high dairy content from the sour cream and cheddar cheese means reheating must happen gently at 350 degrees Fahrenheit to prevent the milk solids from breaking and separating into pools of oil. Cover the dish with aluminum foil for the first fifteen minutes of reheating to trap steam and warm the dense bean and beef core evenly before crisping the edges. Cold leftovers can also be pulsed in a food processor and repurposed as a thick base for stuffed bell peppers or rolled flour tortillas. Second-day refrigeration allows the cumin and chili spices within the taco sauce to fully penetrate the beef proteins, deepening the overall flavor profile significantly beyond what is tasted on the first day.
