Layered Taco Dip
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 4 - 6
- Course: Appetizers & Snacks
This Layered Taco Dip is easy to bake and easier to eat, so be prepared to make seconds. Win big by baking this for game day!
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
Ingredients
- 1/2 pound of cooked and chopped chorizo
- 1 cup of chopped rotisserie chicken
- 1/2 small diced sweet onion
- 1 teaspoon of olive oil
- 2 cans of refried pinto beans
- 1 packet of taco seasoning
- 4 ounces of shredded cheddar cheese
- 6 ounces of shredded jack cheese
- 1/4 cup of diced tomatoes
- 1/4 cup of sliced green onions
Directions
Step 1
PREHEAT the oven to 350°
Step 2
COOK the onions on medium heat in olive olive oil for 4 to 6 minutes or until slightly brown.
Step 3
ADD in the taco seasoning and pinto beans and stir.
Step 4
LAYER the Reynolds® 8x8 Bakeware pan as followed: refried beans and cooked onions, ½ of the jack cheese, chopped chicken, cheddar cheese, chorizo, and the rest of the jack cheese.
Step 5
PLACE the pan in the oven and bake for 25 minutes.
Step 6
FINISH the dip with diced tomatoes and green onions.
Back to top