Tuesday Tutorial: Layered Taco Dip (and 7 uses for Pinto Beans!)

Tuesday Tutorial: Layered Taco Dip (and 7 uses for Pinto Beans!)

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.

Zap the cream cheese in the microwave for 20-30 second intervals until softened enough to spread easily.

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!


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