Hot Mexican Layer Dip Recipe

Hot Mexican Layer Dip Recipe

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!

Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour

Serves:

Ingredients

  • cooking spray
  • 1lb93% ground turkey
  • tspcumin
  • 1tspsmoked paprika
  • 1tspgarlic powder
  • ½tspchili powder
  • ½tspsalt
  • 15ozrefried beans,fat-free, like Trader Joe’s
  • cupsmedium salsa,jarred
  • 4ozgreen chilies,diced
  • cups4 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

  1. Preheat the oven to 350 degrees F. Spray a 9×9-inch baking dish with cooking spray.

  2. Heat a large skillet over medium-high heat, then spray with oil.

  3. Add the ground turkey, cumin, smoked paprika, garlic powder, chili powder, and salt.

  4. Cook, while stirring, for about 7 to 9 minutes until cooked through and browned. Add the refried beans, then mix well.

  5. Spread the mixture evenly over the bottom of the baking dish. Pour the salsa and green chilies on top.

  6. Place into the oven and bake for 35 minutes until the edges begin to bubble. Remove from oven.

  7. Top with shredded cheese and place back into the oven for about 6 to 7 minutes, just long enough to melt the cheese.

  8. Remove from the oven and sprinkle with tomato, avocado, cotija, scallions, and cilantro.

  9. 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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