7 Layer Dip Cups
7 Layer Dip Cups
Get in the holiday spirit with these easy gingerbread cookie bars!
- 6 burrito sized flour tortillas
- 1/2 c. refried beans
- 1 lb. ground beef
- 3 Tbsp. Taco Dirty To Me Seasoning
- 1/4 c. water
- 1/2 c. shredded cheddar cheese
- 1/2 c. guacamole
- 1/2 c. sour cream
- 1/2 c. pico de Gallo
- 4 green onions, diced
Begin by browning the hamburger meat in a large skillet, crumbling it as you go. Drain off any excess grease and add the Taco Dirty To Me Seasoning, along with 1/4 cup of water. Stir to combine.
While the meat is cooking, stack your tortillas together and cut off each rounded side so that you're left with a large square in the center. Cut the large square into fourths. This will give you 24 small tortilla squares.
Preheat the oven to 350 degrees and place one of the tortilla squares into each section of (2) 12-cup muffin pans, pressing them down to form a cup.
In each cup, add a spoonful of refried beans, doing your best to spread it around. Top that with a spoonful of taco meat and a sprinkle of cheese.
Bake for about 10 minutes, or until the tortilla is crispy and the cheese is melted. Keep an eye on them so they don't burn.
Top each cup with the guacamole, sour cream, and pico de Gallo, and then sprinkle with green onions.
Serve right away and enjoy!
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