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Seven-Layer Dip Cups

by Merle O'Neal

Ingredients

for 12 servings

  • 6 flour tortillas
  • 14 oz
    refried beans, 1 can (395 g)
  • 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, chopped (50 g)
  • 1 tomato, finely diced
    Calories 193
    Fat 9g
    Carbs 19g
    Fiber 2g
    Sugar 1g
    Protein 7g

Estimated values based on one serving size.

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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!
 

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