One of the things I do sometimes to save money and time is to make a big batch of unsalted Crockpot Pinto Beans and use them throughout the week. Beans are versatile, healthy, and frugal. I may use some to make a dessert like these Peanut Butter Honey Bars. They’re great for bean and cheese burritios (which you can freeze) for my husband to take on the road for lunch. I can throw in a handful of cooked beans in my Turkey Taco meat which stretches the more expensive turkey meat to feed our family of six without compromising our budget. I can serve beans over brown rice and a side of fresh veggies for another healthy meatless meal. I can add beans for protein in soup or chili. And if I don’t use the beans up in a few days I can freeze them for later.
And this week I used the beans to make refried beans as a base for a Layered Taco Dip! It’s a nice appetizer served with tortilla chips or veggies! I use what I have on hand and adapt, so I’m just guessing at the amounts listed here.
- 2-3 cups refried beans
- 1-2 cups sour cream (or softened cream cheese)
- ½ -1 cup salsa
- Chopped onion, cilantro, and shredded cheese for garnish
Spread the refried beans on a large tray or the bottom of 2 pie pans. (I split this recipe between the 2 pie pans.)
Spread a layer of cream cheese or sour cream on top of the beans.
Add the salsa. Sprinkle fresh cilantro and onions with this layer.
Top everything off with shredded cheese!
If you use a clear dish you can really show off the layers of color!
Here’s some ideas of other layers you can add:
The possibilities are endless!