How To Make Hot Mexican Layer Dip
This oven-baked platter of Mexican layer dip surprises with a thick and cheesy sauce loaded with tender turkey and beans, for a heartier dip!
Serves:
Ingredients
- cooking spray
- 1lb93% ground turkey
- 2¼tspcumin
- 1tspsmoked paprika
- 1tspgarlic powder
- ½tspchili powder
- ½tspsalt
- 15ozrefried beans,fat-free, like Trader Joe’s
- 1¼cupsmedium salsa,jarred
- 4ozgreen chilies,diced
- 1½cups4 cheese Mexican blend,reduced fat, shredded, like Sargento
For Toppings:
- 1medium tomatoes,diced, seeded
- 1small haas avocado,diced
- 2tbspcotija cheese,crumbled
- ¼cupscallions,sliced
- ¼cupcilantro,chopped
- tortilla chips,baked, to serve
Instructions
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Preheat the oven to 350 degrees F. Spray a 9×9-inch baking dish with cooking spray.
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Heat a large skillet over medium-high heat, then spray with oil.
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Add the ground turkey, cumin, smoked paprika, garlic powder, chili powder, and salt.
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Cook, while stirring, for about 7 to 9 minutes until cooked through and browned. Add the refried beans, then mix well.
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Spread the mixture evenly over the bottom of the baking dish. Pour the salsa and green chilies on top.
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Place into the oven and bake for 35 minutes until the edges begin to bubble. Remove from oven.
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Top with shredded cheese and place back into the oven for about 6 to 7 minutes, just long enough to melt the cheese.
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Remove from the oven and sprinkle with tomato, avocado, cotija, scallions, and cilantro.
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Serve with chips, and enjoy!
Nutrition
- Calories: 213.50kcal
- Fat: 13.27g
- Saturated Fat: 4.80g
- Trans Fat: 0.24g
- Monounsaturated Fat: 5.05g
- Polyunsaturated Fat: 2.06g
- Carbohydrates: 10.37g
- Fiber: 3.14g
- Sugar: 2.23g
- Protein: 14.57g
- Cholesterol: 44.16mg
- Sodium: 475.69mg
- Calcium: 157.60mg
- Potassium: 435.44mg
- Iron: 1.64mg
- Vitamin A: 79.88µg
- Vitamin C: 28.73mg
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