Mexican Mess Bean Dip
This isn't very pretty. You can add another cup of cheese on top if you want and add veggies, guacamole and sour cream to make it more like nacho dip. I personally can eat the whole thing just like it is. Leftovers go well in a soft tortilla.
This isn't very pretty. You can add another cup of cheese on top if you want and add veggies, guacamole and sour cream to make it more like nacho dip. I personally can eat the whole thing just like it is. Leftovers go well in a soft tortilla.
- Carbohydrate 2.86643903317194 g
- Cholesterol 17.3250000146457 mg
- Fat 5.55757186085074 g
- Fiber 0.752970961171267 g
- Protein 4.70335828704971 g
- Saturated Fat 3.49374893618409 g
- Serving Size 1 1 Serving (63g)
- Sodium 350.738803602426 mg
- Sugar 2.11346807200068 g
- Trans Fat 0.289980828552509 g
- Calories 78 calories
Step-by-step
- Spray a pie plate.
- Mix all ingredients and place in pie plate.
- Bake at 350 degrees for about 15 minutes or hot in the center.
- Add extra cheese and anything else you want on top.
Most cooks dump cold refried beans straight from the can into a baking dish without warming them first, which guarantees a lukewarm center even after fifteen minutes in a 350-degree oven. Combining thick canned pastes with watery salsa requires deliberate blending to prevent distinct pools of liquid from forming during baking.
The Moisture Trap
Canned green chilies and jarred salsa release water when heated, turning a cohesive dip into a watery soup if excess liquid is not drained beforehand. Pressing canned chilies through a fine-mesh sieve removes surface brine before mixing. Fat-free refried beans lack the natural emulsifiers found in traditional lard-based versions, making them prone to separation under direct heat unless bound properly with dairy.Shredding for Success
Pre-bagged shredded cheese contains cellulose coatings that prevent proper melting and create a grainy oil slick on top of the dip. Grating a block of Monterey Jack or cheddar by hand yields proteins that melt smoothly into the bean base without seizing. Stirring half the cheese directly into the bean mixture creates an internal matrix, while reserving the remaining portion for the final five minutes prevents burning.Temperature Management
Baking this mixture in a glass pie plate requires allowing ten minutes of resting time off the heat so the center solidifies sufficiently for serving. Leftovers stored in an airtight container remain safe for three days, though reheating them requires adding a tablespoon of water to restore moisture lost during refrigeration.
