A hot taco dip layered with refried beans, taco meat, tomatoes, jalapenos, black olives, and cheese can be served plain or decorated for a New Year's Eve party.
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup water
- 16 ounce can refried beans
- 1 cup diced tomatoes
- ½ cup diced jalapenos
- 1 cup black olive slices
- 2 cups 8 ounces shredded sharp cheddar cheese and Monterey Jack cheese
- decoration: 30-40 black olive slices, optional
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Preheat your oven to 350 degrees Fahrenheit.
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Heat a large skillet over medium-high heat.
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Add the ground beef and cook until browned; drain.
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Add taco seasoning and water and bring to a boil.
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Lower heat and simmer until most of the liquid has evaporated.
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Spread refried beans into the bottom of a round or rectangle baking dish.
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Spread the taco meat over the layer of refried beans.
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Sprinkle on diced tomatoes, diced jalapenos, and chopped olives.
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Top with shredded cheeses.
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Arrange black olive slices in the appropriate date (2015) over top of the cheese.
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Bake for 25 minutes or until heated through.
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Serve hot.
Recipe Video
Store leftovers in the refrigerator for up to 3 days.
You can make this ahead, refrigerate it, then bake.