This one is a fairly straightforward recipe combining a few pantry ingredients to make a warm dip to pair with tortilla chips. It was a simple recipe but it really needs to be eaten hot out of the oven. This one is from the Skinnytaste cookbook. I added shredded chicken which I covered in the leftover taco seasoning before cooking.
- 1T taco seasoning mix
- 1 can (15 oz) refried beans
- 1 1/4C salsa
- 1 can diced green chiles (4oz)
- 1 1/2C shredded mexican cheese blend
- chopped cilantro to taste
Preheat oven to 350 degrees and spray a 9X9 in baking dish (I think mine was 8X8in)
Bake until edges begin to bubble about 30 minutes. Remove from oven and top with cheese. Bake additional 5-6min until cheese is melted. Once finished sprinkle with cilantro.