Madelynn's Hot 7 Layer Skillet Dip

Madelynn is on the Innovation and Technology Team at StickerGiant

Madelynn-on-the-IT-Team-at-StickerGiant-Cookbook-2020

 

Cold 7 Layer Dip is for baby showers and Bunco. Madelynn hails from queso country where hot cheese is always the answer.  Level up on game night with a chip full of warm burrito stuffing in dip form. GO DYNAMO! #ForeverOrange

 

 

 

Cheese-Wheel-Icon-for-StickerGiant-Cookbook Ingredients

1 pound ground beef

1 large garlic clove, minced

1 1-ounce packet of taco seasoning

Salt and pepper to taste

16 ounces low fat cream cheese, divided and softened

2 tablespoons tomato paste

1 cup black beans, fully drained and rinsed

1 cup corn, fully drained and rinsed

½ cup diced onion

1 tomato, diced

1 ½ cup fresh cilantro, chopped

1 ½ cup shredded Mexican blend cheese

1 bag of Food Should Taste Good Tortilla Chips, in your favorite flavor

StickerGiant-2019-Cookbook-Red-Chili-Icon Directions

Preheat oven to 350º F.

Heat large skillet (12 inch) over medium / high heat.

Add beef to the skillet and crumble as it browns. When crumbled, add garlic, taco seasoning, and salt and pepper to taste, then stir to combine. Continue stirring and crumbling until fully cooked. 

Add in 8 ounces cream cheese and tomato paste and press down / stir until fully melted and incorporated into the beef mixture. 

Turn off the stovetop heat.

Layer the beans, onion, corn, and tomato layers over the beef mixture. 

After softening the remaining 8 ounces cream cheese, spread over the top of the veggies. This step doesn’t have to be perfect, and it’s okay if some of the layers blend together. 

Bake for 20 minutes or until cheese is bubbly and fully melted. 

Garnish with cilantro and serve! 

Enjoy with Good Should Taste Good Cantina or Guacamole Tortilla Chips.

 

 

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