Total Time
45mins
Prep 25 mins
Cook 20 mins

This is one of the best dips, the amounts listed is enough about 15-20 people but may be cut in half if desired. I have served this many times at my get togethers and everyone loves it --- this may be prepared in advance up to step#8 refrigerated and baked later --- see my Kittencal's Red Enchilada or Taco Sauce

Ingredients Nutrition

Directions

  1. Lighty grease a shallow 3-quart oven-proof dish.
  2. In a frypan, brown the ground beef with onion and garlic (if using), crumbling with a fork into fine pieces; drain, season with salt (or seasoning salt if using).
  3. Spread the refried beans into the bottom of the dish.
  4. Top the green chilies over beans.
  5. Top with cooked beef over beans.
  6. Top with shredded cheese.
  7. Drizzle taco sauce over all.
  8. AT THIS POINT, you may cover and refrigerate to bake later.
  9. Bake at 400 degrees for about 20 minutes.
  10. Spread the mashed avocado over baked mixture.
  11. Then top with sour cream.
  12. Sprinkle/garnish with chopped green onions and olives.
  13. Serve with Tortilla chips.
  14. **NOTE** if preparing this in advance and refrigerating, you might want to bake it longer than 20 minutes.
Most Helpful

5 5

Can't say enough good things about this dip. I have made this recipe 2 times so far and on both occasions were LOVED by my guests!!! I used the mild taco sauce, but I find that it lacked some zing. So, next time I will get the medium spicy one for sure! This nacho dip is super yummy and very easy to put together. Thanks, KITTENCAL, for all your yummy recipes. Keep them coming! :)

5 5

All my kids could say was MMM MMM!!! I actually bought all the ingredients to make this for work the next day, but I wanted to have my family try it out first. I will definitely be making this soon for my co-workers. Thanks again Kittencal!!

5 5

I've been making this dip for years. I think I found the recipe in an old Sunset Mexican Cookbook. You are right -- it is gobbled up quickly and is pretty easy to make -- especially being able to do some of it ahead of time (as you pointed out). My husband loves to wrap it up in a flour tortilla and eat it that way also. So somtimes I will make it as a main dish and serve it with the corn and flour tortillas. Excellent recipe.

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