Recipes for refried beans from the cannery

Recipes for refried beans from the cannery

MEXICAN PIZZA
Layer in the following order:
2 (16 oz.) cans refried beans mixed with 1 bag taco seasoning
1 avocado, mashed
1 (6 oz.) can chopped black olives
2 cans chopped green chiles
1 or 2 bunches chopped scallions
1 (16 oz.) container sour cream
1 lg. jar mild salsa
*Layer first 6 ingredients in order written. Bake until bubbly at 350 degrees about 1/2 hour. Sprinkle with shredded cheese and bake until melted. Add 2-3 bags of cheese, make a nice thick layer. Makes a great dip for tortilla chips, etc.

FIESTA PLATTER
Guacamole (see below)
1 med. onion, chopped
1 garlic clove, minced
1 tbsp. salad oil
1 tsp. chili powder
2 (16 oz.) cans refried beans
4 oz. (1 c.) Monterey Jack cheese with jalapeno peppers, shredded*
1 c. sour cream
1 c. shredded lettuce leaves
1 tomato, chopped
* c. pitted ripe olives, sliced
*Or use Cheddar cheese and 2 jalapeno peppers, sliced. Prepare guacamole. In 10-inch round baking dish, or microwave safe platter; cook onion, garlic, oil, and chili powder, covered, on high 3-5 minutes until tender, stirring once. Stir in refried beans. Cook 2-4 minutes until hot, stirring once. Spread bean mixture evenly in same dish; sprinkle with cheese (and jalapeno peppers, if used). Cook on high 3-5 minutes until cheese melts. Spoon guacamole over cheese. Spread sour cream on top of guacamole. Top with lettuce, tomatoes, and olives. Serve with tortilla chips. Makes 12 servings. –GUACAMOLE:–
In medium bowl, combine 2 avocados, coarsely chopped, 1 medium red or yellow onion, chopped, 1 garlic clove, minced, 2 tablespoons lemon juice and 1/2 teaspoon salt. Mix together well.
NACHOS DIP IN BREAD
1 (15 oz.) loaf round sour dough
1 (15 oz.) can refried beans or * lb. hamburger
Taco seasoning for meat
1/2 sm. bottle taco sauce
1 c. grated cheese (any kind)
1 sm. carton sour cream
1 avocado dip (dairy case)
1 sm. can olives
Slice top off bread. Scoop out most of inside. Layer into bread loaf: beans/hamburger, taco sauce and cheese. Replace top of bread. Wrap in foil. Bake at 350 degrees for 1 hour and 45 minutes. Unwrap to check if cheese is melted if not return to oven without lid of bread. After it is cooked layer guacamole, sour cream and olives. Serve with remaining bread crumbs (toasted) and tortilla chips.

BEAN DIP
1 lb. lean ground beef
1 lg. onion, chopped
1 tsp. Lawry’s seasoned salt
2 cans refried beans (1 lb. size)
1 pkg. Lawry’s taco seasoning mix
2 c. grated Monterey Jack cheese
1 c. grated Cheddar cheese
1 bag Nacho chips
3/4 c. Rosarita chunky salsa dip
Garnish with olives
Green onions
Chopped tomatoes
Sour cream
Guacamole
Brown meat and onion. Drain well and add seasoned salt. Combine beans, taco seasoning mix and Monterey Jack cheese; mix well and spread in shallow baking dish. Cover with meat mixture. Pour salsa over meat. Sprinkle top with Cheddar cheese. Bake uncovered in 400 degree oven for 20-25 minutes or until thoroughly heated. Make 6 main dish servings or about 15 appetizer servings.

MEXICAN HORS’ D’OEUVRES PLATE
–1ST LAYER:–
1 lb. hamburger, cooked and drained
1 (16 oz.) can refried beans
1 (16 oz.) can chili without beans
–2ND LAYER – AVOCADO DIP:–
1 lg. ripe avocado
3 oz. cream cheese
1/2 c. sour cream
Dash Tabasco
Dash salt
Dash pepper
2 tbsp. lemon juice
Mash avocado and blend rest of ingredients until smooth. –3RD LAYER:–
Shredded lettuce
Chopped tomatoes
Shredded cheese
–4TH LAYER:–
1 jar Taco sauce or Spicy Salsa
Enjoy!

WALKING TACO
1 can refried beans
1 pkg. dry taco seasoning mix
2 tbsp. sour cream
Chopped lettuce
Chopped onion
Chopped tomato
Chopped cheese
Chopped black olives
Tortilla chips
Spread refried beans on large plate with spoon. Mix taco seasoning with sour cream and spread over beans. Layer lettuce, onions, tomatoes, cheese and olives. Refrigerate until ready to serve. Serve with tortilla chips to scoop.

“ARRIBA, ARRIBA” NACHOS
1 can refried beans
8 oz. cheese (cheddar or Monterey Jack)
Spanish olives
Sour cream
Nachos
Salsa (combine tomatoes or tomatillos, 1 tsp. cilantro, chopped onion and jalapenos)
Mix can of refried beans with salsa, cook for about 20 minutes. Add cheese and stir until melted. Pour over nachos, top with sour cream and garnish with olives.

BEAN DIP
1 (1 lb.) can refried beans
2 1/2 tbsp. onion
1 c. grated Monterey Jack cheese
3 chicken breasts, sauteed and diced
1/2 c. taco sauce
1/2 c. grated cheddar cheese
Tortilla chips
Sour cream
Chopped green onions (garnish)
Sliced ripe olives (garnish)
In medium bowl combine beans, onions and Jack cheese. Spread in bottom of 8x8x2 glass pan. Combine sauteed diced chicken and taco sauce and put over beans. Top with cheddar cheese. Bake uncovered at 400 degrees for 20 minutes. Tuck chips around edge and add sour cream, onions and olives to garnish.

BEAN DIP
1 (8 oz.) soft cream cheese
1 (8 oz.) real sour cream
1 can vegetarian refried beans
1 lb. pkg. of cheddar cheese, shredded, reserve 1 cup for topping
2 chili seasoning
Mix all ingredients together. Cook in Pyrex dish on 275 degrees until bubbly, 30 minutes or more. Put cheddar cheese, reserved on top.

APPETIZER
1 lg. can refried beans
3 medium or 2 lg. ripe avocados
Mash with fork and mix with lemon juice 1 to 3 tablespoons, and some finely chopped onion, hot sauce, taco sauce. 1 1/4 pt. sour cream mix with
1 to 3 tbsp. taco mix
1/2 to 3/4 lb. Monterey Jack, shredded
Finely sliced pieces of tomato
Chopped onions
Black olives, sliced
Mushroom
Chives
Green peppers, diced
Finish with a mound of sour cream in middle, topped with whole black olive. Serve with nacho cheese taco.

TOSTADA DIP
2 med. cans refried beans
3 avocados, mashed with lemon juice
1 pkg. Lawry’s taco mix
6 tbsp. mayonnaise
1 c. sour cream
8 oz. Cheddar cheese, grated
8 oz. Monterey Jack cheese, grated
4 sm. green onions, chopped
3-4 sm. tomatoes, chopped
1 sm. can olives, sliced
On a large plate or platter, spread beans. Spread mashed avocado on top. Combine taco mix, sour cream, and mayonnaise. Spread over avocados. Sprinkle cheeses next, followed by onions, tomatoes and finally olives. Scoop up with tortilla chips.

TEX MEX
2 cans refried beans
3 very ripe avocados
3 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
8 oz. sour cream
1/2 c. mayonnaise
3 chopped tomatoes
1 bunch green onions, chopped
1 can black olives, sliced
1 lg. bag shredded cheddar cheese
1 pkg. taco seasoning
Layer beans in pan. Combine avocados, lemon juice, salt and pepper. Layer over beans. Blend sour cream, mayonnaise, and taco seasoning. layer over avocado. Layer in order: tomato, onion, cheese, olives. Serve with tortilla chips.

SOUTH OF THE BORDER DIP
2 cans refried beans
1 pkg. taco seasoning mix
1 (16 oz.) carton sour cream
Shredded sharp Cheddar cheese
Thoroughly mix refried beans and taco seasoning. Spread in 1 1/2 quart casserole. Cover with sour cream, sprinkle shredded Cheddar cheese over top. Bake at 350 degrees 30 minutes. Serve hot with tortilla flavored chips.

HOLIDAY MEXICAN DIP
1 can Cheddar or Nacho cheese soup
1 lb. Velveeta cheese
1 lb. hamburger, browned & drained
1 lg. can refried beans
1 jar picante sauce (mild, med. or
hot)
1 pkg. taco seasoning
Tortilla chips
Brown hamburger with taco seasoning, drain grease. Cut up Velveeta cheese into medium size pieces. In large crock pot, mix all ingredients together and set on low. Let cheese melt (about 1/2 hour) stirring a few times. Dip with your favorite tortilla chips.

TACO DIP
–BOTTOM LAYER:–
1/2 lb. hamburger
Small onion
1 sm. can tomato sauce
1 pkg. taco seasoning
1 can refried beans
1 tsp. chili powder
Spread on large platter. –2ND LAYER:–
1 lg. container sour cream
1 tsp. chili powder
1 c. shredded cheese
Combine and spread on meat mixture. Top with shredded lettuce, chopped tomato and shredded cheese. May add green peppers and salad onions.

BEAN DIP
1 can refried beans
1/2 c. sour cream
1/2 c. grated Cheddar cheese
Mix well and microwave 2 1/2 minutes on 80% power until cheese melts.

DILL DIP – CHIP
2 or 3 cans refried beans
2 or 3 mashed avocados
1 pt. sour cream
1 chopped onion
1 c. mild taco sauce
Grated Mexican or cheddar cheese
Olives (opt.)
Spread beans on bottom of round or square pan that has been sprayed with Pam. Spread avocados on next. Put on layer of sour cream followed by onions. Pour taco sauce over ingredients and add cheese. Bake at 350 degrees for about 15 to 20 minutes. Sprinkle with olives and serve with Doritos or taco chips.

SOUTH OF THE BORDER DIP
1 lg. can refried beans
1 avocado, mashed
1 c. mayonnaise
1 tsp. lemon juice
1 pkg. taco seasoning
1 lg. container sour cream
Lettuce, tomato, black olives &
shredded cheese
In large cookie sheet or cake pan, spread refried beans. Mix together mashed avocado, mayonnaise and lemon juice. Spread over beans. Mix sour cream and taco seasoning and spread over avocado mixture. Garnish with shredded lettuce, diced tomato, black olive and cheese.

HIDDEN VALLEY RANCH 7 LAYER DIP
1 (16 oz.) can refried beans
1 c. sour cream
1 (1.0 oz.) pkg. Hidden Valley Ranch Milk Recipe Original Ranch Salad dressing mix
1 c. diced tomatoes
1 (4 oz.) can diced green chiles, drained
1 (2 1/4 oz.) can sliced black olives, drained
1/4 c. each shredded cheddar and Jack cheese
(Optional: chopped avocado)
Spread beans on 10-inch serving platter. Blend sour cream and salad dressing mix; spread over beans. Layer remaining ingredients. Serve with tortilla chips. Makes 8-10 servings.

OVER THE HILL GANG SNACK
1 lb. hamburger
1 lb. Jimmy Dean sausage (sage)
1 pkg. taco seasoning mix
1 sm. can Jalapeno peppers, chopped
1 lg. can refried beans
1 pkg. Cheddar cheese, shredded
1 container salsa (hot or mild)
In a frying pan fry hamburger and sausage until done, remove from heat and drain. To that add the seasoning mix and mix well, place in a 2 quart Pyrex bowl, flatten the hamburger and sausage mix and on top of that place the refried beans, smooth out, then on top of that place the Jalapeno peppers, then the cheese and then dab the salsa all over the top, about 1/2 the bottle. Bake at 325 degrees for about 1/2 hour. Use as a dip with tortilla chips.

TACO SALSA DIP
1/2 lb. ground beef
1 (15 1/2 oz.) can refried beans
1 (8 oz.) can tomato sauce
1 pkg. taco seasoning
1/4 c. finely chopped onions
1/4 c. finely chopped green peppers
2-3 drops red pepper sauce
1 sm. clove garlic, finely chopped
Finely shredded lettuce
Finely grated cheese
Corn chips
Place ground beef in a 1 1/2 quart casserole dish. Cover loosely and microwave on high until very little pink remains, about 2 1/2 to 3 1/2 minutes. Stir and drain. Stir in beans, tomato sauce, taco mix, onion, pepper, pepper sauce and garlic. Cover tightly and microwave on high for 3 minutes. Stir and spread mixture to 9-inch pie plate. Cover and microwave until hot and bubbly, 3-4 minutes. Mound sour cream in center of beef mixture; sprinkle with shredded cheese and lettuce. Serve with corn chips.