-
- Prep
- 20 min
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- Total
- 25 min
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- Serving
- 4
Pantry Nacho Dip
Featured product
Tex Mex Shredded Cheese
Taco night made easy. This delicious blend of cheeses is slightly spicy yet creamy, and is perfect for tex-mex dishes. It melts easily.
Ingredients
- A can of 398 ml (14 oz) Old El Paso™ Refried Beans
- 2 cloves of garlic, minced
- 15 ml (1 tbsp) fresh cilantro, chopped
- 15 ml (1 tbsp) taco seasoning
- Salt and pepper to taste
- 250 ml (1 cup) canned diced tomatoes
- 375 ml (1 ½ cup) Armstrong Tex Mex Shredded Cheese
- 2 green onions, chopped
- 1 jalapeño, seeded and minced (optional)
Directions
- Preheat the oven to 180 °C (350 °F)
- In a bowl, mix together the canned beans, the garlic, the cilantro, the taco seasoning, the salt and pepper, the tomatoes, the minced jalapeño (optional) and half the Armstrong Tex Mex shredded cheese.
- Pour into a pre-oiled baking dish. Sprinkle the rest of the cheese on top and cook in the oven for 20 minutes.
- Serve with nacho chips, sour cream, fresh cilantro and lime wedges.
