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96% would make again

Seven-Layer Dip Cups

by Merle O'Neal

Ingredients

for 12 servings

  • 6 flour tortillas
  • 14 oz refried beans (395 g), 1 can
  • 1 bag mexican blend cheese
  • 1 cup guacamole (260 g)
  • 1 cup salsa (260 g)
  • ¾ cup sour cream (175 g)
  • ½ cup green onion (50 g), chopped
  • 1 tomato, finely diced

Nutrition Info

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    Calories 193
    Fat 9g
    Carbs 19g
    Fiber 2g
    Sugar 1g
    Protein 7g

Estimated values based on one serving size.

Preparation

  1. Cut flour tortillas into large squares and then divide each into quarters, making 4 smaller equally sized square pieces, per flour tortilla.
  2. Preheat oven to 350ºF (180ºC).
  3. Generously coat a standard-size muffin tin with nonstick cooking spray.
  4. Line each cup of prepared muffin tin with a tortilla sheet.
  5. Spoon a tablespoon of refried beans into each sheet.
  6. Sprinkle shredded cheese over each sheet.
  7. Place another sheet on top of the bean/cheese mixture and press so it flattens.
  8. Bake for 15 minutes.
  9. Spoon in a tablespoon of guacamole, sour cream, and salsa into each cup then top with green onions and tomato.
  10. Enjoy!