Mexican Lasagna Chip Dip53 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“I'm not sure why it's called lasagna, but it is very good. A beef and refried bean mixture is buried in melted cheeses. Try serving it for a New Years or Superbowl party.” - by ANNIE HIGHTOWER
Original recipe yields 1 9x13 inch dip
- Preheat oven to 400 degrees F (200 degrees C).
- Place ground beef and onions in a large, deep skillet. Cook over medium high heat until onions are soft and ground beef is evenly brown. Remove from heat.
- Drain beef and mix in salsa, refried beans, green chile peppers and black olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream cheese slices. Top with Cheddar cheese.
- Bake in the preheated oven 10 to 15 minutes, or until cheese is melted.
Amount Per Serving (18 total)
- 279 cal
- 20.6 g
- 11.8 g
Based on a 2,000 calorie diet
Reviews (53)Rate This Recipe
"this is the best mexican dip ever! i mix sour cream with the cream cheese and use a mexican cheese blend instead of just the cheddar. excellent!!..." See more"
"Wow - this is really good! The Lasagna in the title has to go though! This is a Tex Mex dish without a smidgen of Italian. I softened the cream cheese to the extent that I just mixed all of the ingred..." See moreients in a bowl, by hand, and it did fine. I don't have a lot of patience anyway to cut 16 oz of cream cheese into little pats. I also mixed the shredded cheese in but won't do this next time as it needs that color for a topping. One son wouldn't touch this because of its' "gastric" appearance. He missed out! I served this as a small meal in between a late Sunday breakfast and dinner. Be warned - this makes a TON! It really filled the entire 9 x 13 pan! This is very filling and rich and is to be served with sturdy chips."
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