St. John's Dip

Isababe's Note:

A delicious Mexican style dip or side dish. My mother started making this when I was ten, (around 1971), and it was so simple I had the ingrediants memorized even then. I make it for get together's all the time and there is never any left overs.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 9

• 1 lb hamburger
• 1 (16 ounce) can refried beans
• 1 (1 1/4 ounce) packet taco seasoning
• 8 ounces sour cream
• 4 ounces diced green chilies or 1 (16 ounce) bottle green chili sauce
• 1 cup shredded extra-sharp cheddar cheese
• 1/2 cup black olives, chopped (optional)
• 1 (15 1/8 ounce) bag tortilla chips

Directions:

1. Preheat Oven 350º.
2. Brown Hamburger, over Med. heat, till no longer pink.
3. Add Refried Beans to browned hamburger and stir till well mixed.
4. Take off heat and add Taco Seasoning to hamburger mixture. Mix in well.
5. Grease an 8 x 8 *glass cake pan
6. Spread hamburger mixture in bottom of pan.
7. Spread Sour Cream over hamburger mixture.
8. Spread Green Chile's or Green Chile Sauce over Sour Cream.
9. Top with Shredded Extra Sharp Cheddar Cheese
10. If using the chopped Black Olives, Sprinkle them over the cheese.
11. Bake in 350º oven for about 20 - 25 minutes or until Cheese is melted and bubbly.
12. Serve with Tortilla Chips
13. *A metal cake pan will do also, a glass one just looks better for serving.
14. This can be fixed ahead of time and kept in refrigerator overnight. Though I wouldn't add the cheese and olives till right before baking.
15. Freezes nicely too for up to a month. When ready to bake, let it thaw completely, then add Cheese and Olives and bake for 30 - 35 minutes.

Reviews

[Lavender Lynn]

Halfway between a dip and a casserole, a slab of this in tupperware made a nice lunch the next day. We served it with Basic Guacamole, and the two together were fabulous! Made for PAC Sept 2008.