My husband may be a hazel-eyed blonde but somewhere in his DNA is a passion for all things Mexican food related.
The hotter the better is his motto.
As in hot sauce.
And hot peppers.
Blender brews that chase the rest of us out of the kitchen with tears in our eyes.
He researches peppers and grows the hottest he can find, with the ghost pepper his latest treasure.
Me? Even though I have the dark hair and brown eyes, I can only handle a bit of hot and spicy with my Mexican food.
This is our favorite Mexican taco dip recipe because it’s so easy to spice up.
Or not. Your preference.
It’s a great dish to serve while having friends and family over just to hang out and relax. I always double the recipe because I know if there’s any left my husband won’t complain about leftovers!
I also like to take it to church dinners or anywhere an easy dish is needed.
I’d love to know if you’re a mild or spicy fan. Is there such a thing as too hot?
- 1 pound hamburger (or ground turkey)
- 1/2 chopped onion (optional)
- 1/2 chopped green pepper (or hot pepper or neither)
- 1 pkg. taco seasoning mix
- 3/4 cup wter
- 1 16 oz. can refried beans
- 1 10 oz. can tomatoes and chiles, drained (or diced tomatoes)
- 16 oz. sour cream
- 8 oz. shredded cheese (or more if desired)
- Brown hamburger, onion and green (or hot) pepper in skillet and drain.
- Add taco seasoning mix and water and simmer for 5 minutes.
- Mix in refried beans and tomatoes and chiles.
- Put mixture in 8x8 casserole dish and top with sour cream and cheese.
- Bake at 350 degrees for 30 minutes or until heated through and cheese melted.
- Serve with chips.
- I always double this and use a 9x13 glass dish to cook it in.
- I sometimes leave out the onion and pepper but that's up to you!
- If you want it spicier you can also add a layer of salsa before cooking.
- We love cheese so I just sprinkle as much as I need to thoroughly cover the top.