Marshmallow Caramel Popcorn – Trust Me…You Need to Try This!

  Oh my goodness…I almost feel bad about sharing this recipe with you. I accept no responsibility whatsoever if you get addicted. I am not a fan of traditional caramel popcorn. It is way too sweet for me and I don’t care for the hard sugary coating. This, on the other hand, is perfect. 

This “caramel” is made with marshmallows which actually mellow out the sweetness and keep the coating soft. Plus, and maybe most importantly, it is crazy easy to make. My thirteen year old is the one who always makes it at our house. I showed her once when she was eleven, and she has been making it since. 

We like to start with organic popcorn kernels from the most awesome store in our small town,   B.T.C. Old-Fashioned Grocery. Aren’t they gorgeous?  

 Any old popcorn would work fine, though. You can pop your own, or you can just stick a bag of microwave popcorn in and let it go. If you want to make it as healthy as butter-brown sugar-marshmallow coated popcorn can be, let me share the most awesome tip with you:

You can make popcorn in a brown lunch sack in the microwave using get this…nothing but plain popcorn kernels! Seriously. If you don’t believe me, try it. Put about 1/3 cup of popcorn kernels in the sack, fold it down three times, place it straight up in the microwave, and cook about two minutes (until the popping slows).  Now THAT is a healthy snack, filled with protein and no fat, sugar, or salt (unless you choose to add it 😉). 

Okay, got a little sidetracked there. Back to this deliciousness. Make a batch of popcorn using whatever method you choose. Place a stick of butter and 1/3 cup brown sugar into the microwave for two minutes. When it is finished, stir in nine large marshmallows until they are melted then immediately pour it over the popcorn and stir to combine.  

 You are going to want to eat this right away while it is still a little warm (though we have had a few leftovers the next day before – not quite sure how that happened – and it was still really good). Pop in a movie and have a family night. Give it a try, and if you can stop eating long enough to hop back over here, let me know what you think!


Quick and Easy Breakfast- 3 Ingredient Hidden Ham and Cheese Biscuits 

With three kids and two adults trying to get out the door quickly in the mornings, I’m always looking for something new to add to my breakfast rotation (see my earlier post where I shared some of the ideas I have tried). I’m always excited when another winner comes along.

This breakfast requires less than ten minutes prep time (more like five if the biscuits are easy to separate 😉), and the rest happens while you are drinking a cup of coffee and reading my blog. Hint, hint! You see what I just did there?

Alrighty, let’s get to it. First, you need to grab your three ingredients from your refrigerator- or someone else’s refrigerator if you aren’t home. If you are home, you probably shouldn’t go to your neighbor’s fridge and grab ingredients. Okay…I’ve got to stop for a moment. Can someone PLEASE tell me why fridge has a “d” in it but the whole word, refrigerator, does not? This drives me crazy!

The three ingredients you need are a can of flaky biscuits (the flakes makes them easier to separate), five slices of deli ham, and a bag of shredded cheese. Get whichever cheese you prefer…you’re eating this, not me. If you’re wondering, though, I used a Colby & Monterey Jack mix. 

The first step is to preheat the oven and spray a muffin pan with nonstick coating so that you can get these lovelies out when you are finished. Next, you will need to separate the biscuits into two halves, using the layers to help you do so. 


They look like little open mouths to me…just waiting on the game and cheese! Take your ham and cut it in half. I had the deli sliced ham that comes in small circles, so half a piece was perfect for fillings he biscuits, but if your ham slices are larger, adjust accordingly. I had two layers of an because after cutting the circle into two parts, I folded each piece in half. See what I’m talking about…

Okay, after you have added the ham, you’ll want to top it with some shredded cheese (or sliced cheese if you’d prefer). I see a Colby-Monterey Jack blend, but almost any cheese would work. I think a sharp cheddar would be great. I just happened to have the Colby jack on hand the day I came up with this recipe.  You’ll need about a tablespoon for each biscuit. 

After that, you’re ready to seal the pockets up and get them in the oven. 

To seal them, simply fold the top flap over and press the edges down into the muffin pan. 




They look like little pillows. Yay! The hard work is over. Who am I kidding? That was not hard work at all. You don’t have to tell the people you are serving them to, though. You can act as if you slaved over them for hours if you’d like. I won’t tell.😉 Now, just put them in the oven, go drink a cup of coffee, and relax. Check them after about ten minutes. After that, keep a watch on them until they are golden brown. 

Place them on a pretty plate and serve them. Pat yourself on the back, then sit down and enjoy breakfast with your family.  


Quick and Easy Hidden Ham and Cheese Biscuits

  • Servings: 4-6
  • Difficulty: easy
  • Print
•one can of flaky biscuits 

•5 slices of deli ham

•shredded cheese

Spray a muffin tin with nonstick coating. Tear each biscuit in half. Cut the ham slices in half. Place the bottom half of the biscuit into the muffin pan. Put one piece of ham on top, sprinkle shredded cheese over it, and cover it with the other half of the biscuit. Cook at 350 until browned (about 15 minutes).


Quite Possibly the Best Chocolate CUPcakes Ever

chocolate cupcakes ding dong  recipe

Okay, if you’ve been following along, you saw my earlier post for what I believe might be the best chocolate cake ever. It is a version of a ding dong cake, made with a dark chocolate fudge cake, layered with a fluffy white filling, and topped with decadent chocolate ganache. Well…things just got serious.

We were invited to a party at my aunt’s house today, and I was trying to think of something to take to eat. My oldest daughter suggested that we turn the ding dong cake into a cupcake. It sounded great to me, so we decided to give it a shot. Oh. My. Goodness. You have GOT to try these cupcakes. They are seriously incredible. And, don’t worry…even though they look difficult, even if you are not an experienced baker, you can do this. I know we might have just met. Online. But really, trust me. Give it a chance. Your friends and family can thank me later.

chocolate cupcake ding dong filling yummy recipe Just look at that filling…

All you have to do is prepare a Duncan Hines Dark Chocolate Fudge cake mix, following the directions on the box. Instead of a cake, place cupcake liners in regular sized muffin tins and bake them according to the directions on the box. You should get 24 cupcakes from a box of cake mix. Go ahead and make two boxes of them. You’re definitely going to want more than 24 of these! Once they are finished baking, remove them from the pans and let them cool completely. Or, if you get tired and want to go ahead to bed, proceed with the next step without letting them cool like I did.

Make your filling while the cupcakes are baking. For the filling, you will need to cream together a stick of softened (not melted) unsalted butter and a package of softened cream cheese. After these are mixed thoroughly, add three cups of powdered sugar, one at a time. Finally, you will remove the bowl from the mixer and use a spatula to fold in one eight ounce container of thawed whipped topping.

Once the cupcakes have cooled, look around and see if you have a melon baller. If you do, it is probably buried deep in a drawer because chances are you don’t actually use it for melons very often. You might even be in the process of decluttering your home like I am and have it packed in your six-month holding box and have to dig it out. Don’t worry, though. Once you’ve tried these cupcakes, you’re going to be using it again soon. If you don’t have one, an ordinary teaspoon or teaspoon measuring spoon will work, too. You need to scoop out the center of the cupcake so that you can fill it with the creamy filling. Begin by cutting a circle in the diameter you plan to use. If you are using the melon baller, just insert the large side into the cupcake and twist to make a complete circle. Scoop out the filling, keeping the top part of the cupcake in tact.

chocolate cupcake recipe easy delicious See, you don’t even have to be neat about it!

Take the part that you scooped out and, using a serrated knife, slice about 1/4 inch off the top of the part you removed from the cupcake. This will be the part you put back over the filling to cover it back up. Don’t worry about matching these up to the exact cupcake they were removed from because it won’t matter. Just slice off your tops and set them aside. Feel free to eat the leftover parts you removed from the center of the cupcakes. I won’t tell anyone. You might want to wait and stick a little of the filling on them though for an even better treat.

chocolate cupcake recipe On the right, you can see the tops I cut off in the top corner and the discards/parts we ate as a snack next to the cupcakes. 

Okay, now take some of the filling and put it into a pastry bag, or if you are like me and don’t remember whether or not you threw your pastry bags away in your great kitchen clean out, just use a freezer ziploc bag. Make sure you use a freezer bag, though, because the sandwich bags tend to explode. Trust me…I’m speaking from experience. If you’re going to pastry-bag route, any large tip will do. You won’t see this, anyway, once you put the cupcake topper back into place. If you’re using the freezer bag, like I did, cut a small bit off the bottom corner of the bag. Twist the bag over the top of the filing so that it doesn’t get squeezed out of the top, and start to fill your cupcakes. You will need to fill them to just below the top.

 After you have filled them all, stick the little tops back onto them, trying to make them as smooth across the top as possible.

Now comes the hard part…you need to cover them and place them in the refrigerator for several hours or overnight so that the filling hardens and “glues” the cupcake lids on top. You should have a LOT of filling left over. I placed mine in the refrigerator in the ziploc bag and used it for decorating the tops. I still had filling left over, so I’m going to dip strawberries in it later. 😉

Once the cupcakes have set (preferably the next morning), you need to make a batch of chocolate ganache. Heat a cup of heavy cream and a tablespoon of butter over medium heat, stirring until it just begins to boil. Meanwhile, pour a bag of semisweet chocolate chips into a medium sized bowl. Once the cream is starting to barely bubble all over the top, pour it over the chocolate chips. Use a whisk and stir it until the chocolate is completely melted. It will look like you have don’t something wrong. Don’t worry…just keep whisking. When it is ready, it will be a beautiful, shiny, smooth chocolate. Get the cupcakes out of the refrigerator. Take each cupcake and dip the top of it into the ganache, turning once to coat it all. As you lift it, twist it slightly so that the chocolate smooths itself on top. If any of the top isn’t covered, you can use a spatula to dip a bit more ganache onto it and spread it gently around to cover it all. Put these back into the refrigerator to let the ganache harden. You can certainly serve them at that point, or you can use the leftover filling to make decorations on top. I did some random swirls, but you could easily do a letter or monogram or even polka dots. I just like the little hint that there is a filling inside. If you have any ganache left over, put it into a glass jar and stick it into the fridge. It is a great dip for fruits. Just warm it for a few seconds in the microwave first!


Ding Dong CUPcakes with Chocolate Ganache

  • Servings: 10-12
  • Difficulty: medium
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  • 2 boxes of Duncan Hines Dark Chocolate Fudge cake mix, prepared as directed into 48 cupcakes


  • 1 8 oz. package of cream cheese, softened
  • 1 stick of unsalted butter, softened
  • 3 cups of powdered sugar
  • 1 8 oz. container of Cool Whip


  • 1 bag of semisweet chocolate chips
  • 1 cup of heavy cream
  • 1 Tablespoon of unsalted butter

Prepare the cupcakes according to the directions on the box. Allow them to cool completely.

To make the filling, cream together the butter and cream cheese. Add the powdered sugar, one cup at a time. Once it is fully incorporated, fold in the whipped topping.

Using either a melon baller or teaspoon measuring spoon, scoop a circular indention from the middle, leaving the piece you are removing in tact. With a serrated knife, slice the top off the piece you removed and set it aside. Put the filling into a pastry bag or freezer ziploc bag with a small piece cut off the bottom corner. Squeeze the filling into the indention until you almost reach the top. Take the tops you sliced off the pieces you removed, and put one back onto each cupcake to cover the filling. Press it down so that it is even with the rest of the cupcake top. The tops should hide the filling inside the cupcakes.

Cover with plastic wrap and refrigerate overnight so that the filling hardens and “glues” the cupcake lids in place. The next day, prepare the ganache by placing the bag of chocolate chips into a medium bowl. Heat the heavy cream and tablespoon of butter over medium heat until it starts to develop small bubbles all over the top. Pour it over the chocolate chips. Whisk until the chocolate is completely melted and the ganache looks smooth and shiny. Remove the cupcakes from the refrigerator and dip the top of each one into the ganache to coat. Use a spatula to fill in any places that do not get coated and to smooth the tops when needed. Place the cupcakes, uncovered, back into the refrigerator until the ganache is hardened. You can serve them at this point, or decorate  the tops with the leftover filling. If you have ganache left over, use it (and any remaining filling) to dip fresh fruit into! *I had a lot of filling left over. Store the leftover cupcakes, filling, and ganache in the refrigerator.

Not Your Typical Cafeteria Meatloaf and a Time-Saving Kitchen Tip

meatloaf recipe not cafeteria chipotle

Have you ever wondered where meatloaf acquired its bad reputation? Is meatloaf the victim of a vicious rumor? Did it show up to a party in a hideous outfit once and never live it down? Just like with people, I like to give foods the benefit of the doubt. I feel like they deserve a chance to earn their own reputation with me without any preconceived notions. Don’t get me wrong. I’ve had a couple of bad meatloafs before, but given its fair shot, I think meatloaf is a food to be loved.

My middle child loves meatloaf “more than steak” and excitedly proclaims it to be the best day ever when she hears that we are having it for dinner. Because I would hate for any of you to miss out on a potential “best day ever” I have decided to share my meatloaf recipe with you. And, by recipe, I mean the one I made last night because though my method remains the same, the recipe varies slightly from one time to the next. More about that later.

To begin with, I am not a traditionalist when it comes to meatloaf. I don’t mix meats. I know that the standard meatloaf combines different types of ground meats, and that is great, but as I’ve told you before…I like to keep things simple. Only ground chuck for me. I begin with about 3 pounds of ground chuck for my family of five. Most of the time this results in enough leftovers for a few meatloaf sandwiches (which is my favorite way to eat it!) for lunch the next day. Occasionally, when we haven’t had it in a while, we eat the WHOLE thing.

To my ground chuck, I add some type of tomato sauce-y product. Sometimes it’s a small can of plain tomato sauce. Sometimes it’s leftover canned pasta sauce or ketchup. Last night, it was Zesty Catalina salad dressing. It adds a bit of sweetness that I used to balance the chipotle peppers that were also included. I add about half a cup of whichever one I’m using to the three pounds of meat. For the heat last night, I used two heaping teaspoons of a product called Chipotle Salsa. It is the same brand as the canned chipotle peppers in adobo sauce, but this product is even better to me because it is already made into a sauce. It’s a little harder for me to find, though, so regular canned chipotle peppers in adobo sauce would work instead. Or leave it out. It’s completely up to you.

chipotle pepper salsa meatloaf This is the salsa I use. It is found with the Mexican foods.

Next, it is meatloaf after all, so it needs some bread. Here, you have options again. Sometimes I use a couple of slices of sandwich bread soaked in just a bit of milk. Sometimes I have Italian breadcrumbs on hand and use those. I have also used oats and crumbled crackers. Last night I had Panko bread crumbs in the pantry, so that’s what I used. I put about half a cup of those into the mixture along with two eggs. I finished the mixture off with the seasonings. I used salt, garlic powder, onion powder, cumin, seasoned salt, and pepper.

I usually use my KitchenAid mixer to mix it all up, but you can certainly use your hands if you don’t have a heavy duty mixer. Once it is all combined well, put it into a dish to bake. Again, I’m not a traditionalist here, so even though I’m calling it a meatloaf…I don’t actually make it into a loaf.  Nope. I like more of a sauce to meat ratio, so I pack mine into a glass casserole dish so that it is not so thick when it finishes cooking. Put it into a 375 degree oven and cook it until it is done – usually about an hour.

meatloaf panko ground beef chuck cumin chipotleThe ingredients and the meatloaf, ready to go into the oven. 

Okay, get ready because you are about to find out one of my favorite time-saving ideas in the kitchen! Once your meatloaf finishes cooking, you’ll have the grease in the pan that cooked out of the meat. Gross! Nobody wants that on their plate or clogging their arteries, so you’re going to need to pour that off before adding your topping. You can’t pour that grease down your drain, though, and if you are like me, you don’t want to clean it out of a bowl later, so here’s my tip: line a bowl with aluminum foil (just stick the foil in it and leave foil hanging over the sides), pour the grease into the foil, and let it cool completely. Once it has cooled completely and hardened (I usually leave it until the next morning), you can just pull the foil up around it, twist it tight to seal it, and throw it in the trash.

kitchen tip grease clean timesaverSee how easy that is?

Once the excess grease has been drained, you’ll want to add a topping. I mean, seriously, the topping is my favorite part. Without a topping, you’ve just created one huge hamburger patty, and that’s not exciting at all. The topping is what makes or breaks a meatloaf, in my opinion, and plain ketchup just won’t cut it! I start out with ketchup, but I add in some dijon mustard, worcestershire, more of the chipotle sauce, and either brown sugar or honey to balance the spiciness of the peppers. I have a great friend who, along with her husband and children, bottles honey from their bees. I love local products, so their honey was my choice this time. Mix it all together, spread it over the meatloaf, and put it back into the oven for about fifteen minutes.

ingredients ketchup dijon honey The topping ingredients.

For the sides, I made smashed potatoes and roasted fresh corn on the cob. If you’ve been a meatloaf hater all your life, give it a shot. I’m making no promises, but you just might find that you like it. At least give it a chance. I mean, come on… haven’t you ever walked out of a public restroom with your skirt tucked into your tights and wished everyone would forget about it? Wait, maybe that was me. Either way, don’t judge meatloaf by its past. Let this one make its own impression. If you give it a shot and still hate it, at least it was judged fairly. 🙂

Not Your Typical Cafeteria Meatloaf

  • Servings: 6-8
  • Difficulty: easy
  • Print

  • 3 lbs. ground chuck
  • 1/2 cup Zesty Catalina salad dressing
  • 2 eggs
  • 2 teaspoons chipotle salsa
  • 1/2 cup panko breadcrumbs (can substitute Italian breadcrumbs, cracker crumbs, oats, or slices of sandwich bread soaked in a little milk)
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon onion powder (or 1/4 a chopped onion if your family doesn’t mind it in their meatloaf!)
  • 1 teaspoon cumin
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper


  • 1/2 cup ketchup
  • 1 Tablespoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoon chipotle salsa
  • 1 Tablespoon honey

Preheat oven to 375 degrees. Mix all ingredients in a heavy duty mixer or by hand. Pack firmly into a glass casserole dish and cook until done all the way through, about an hour. Mix the topping ingredients together. Drain excess grease and cover with topping. Cook for an additional 15 minutes. 

My Thoughts on Quick Lunches and a Simple Shrimp Pasta Recipe 

simple shrimp pasta recipe I love a quick lunch and pasta is our go-to around here. I teach, so most summer lunches are at home. Having sandwiches every day just won’t cut it for someone who loves food as much as I do, so I always keep pasta and a few staples on hand.

First, let’s start with what you need to always have on hand for a quick meal. I keep a variety of pastas at all times. You can use whatever you like (or what you find on sale). I put all my packages into a plastic tub with a lockable lid and keep them on the floor in my pantry. They are a great starting point for so many meals. If all else fails, cook a package up in salty water, drain, coat with butter or olive oil, salt and pepper, and Parmesan cheese, and you will please most of the pickiest eaters! This will work for a quick lunch or a simple side.

Next, I always keep onions in a basket in a dark cabinet and bell peppers (a variety of colors) in the freezer. Buy them when they are on sale (or if you’re lucky enough to have a farmer-friend, offer to take the end-of-season ones off their hands), chop them into large chunks, put them on a waxed paper lined baking sheet and freeze them. Once frozen, dump them into a gallon sized freezer bag and keep them until you need them. You can pull out the amount you need and slice them into the sizes you want without even thawing them. My husband doesn’t really like onions and peppers, so I usually leave them both large and either remove them before serving or blend them with an immersion blender. I also keep fresh garlic because I love the flavor, but garlic powder will work in a pinch.

As far as proteins go, deli ham is a good thing to keep in the refrigerator because it can be used for sandwiches, to add to scrambled eggs, or for a variety of pasta dishes (more of those in later posts!). Frozen shrimp is good to have to make a quick, impressive meal for guests. I also usually have bacon because, well, who doesn’t love bacon? A few extras that I add to many of my pasta dishes are black and green olives, banana peppers, crushed red pepper flakes, and herbs (fresh when I have them and dried when I don’t). Last, but not least, I keep olive oil and unsalted butter on hand at all times. The olive oil adds a hint of flavor, and the butter goes into everything from breakfast to dinner to dessert.

Okay, now that you know my basics, let me show you a quick meal we threw together for lunch today. It’s a simple shrimp pasta dish that is easy enough for a lunch with the kids or impressive enough to serve to pop-in guests. The first thing you’ll want to do is to get a large pot of water over high heat to bring it to a boil. It takes this step a little while, so I always start my water first.  Grab a bag of frozen shrimp and start to run them under cool water today thaw. You’re off to a great start! Dinner should be on the table in about 20 minutes.

Get a large skillet started over medium high heat and add about a tablespoon of olive oil to it. Take two or three slices of bacon and chop them into one-inch pieces. Add them to the skillet and stir to coat them in the oil. Mince a clove of fresh garlic if you have it. I first smash the garlic with the side of a butcher knife, peel it, then dice it finely. Slice about 1/4 of an onion and add these two items to the skillet. Your kitchen will immediately smell delicious. This is when the kids start to arrive and ask if lunch is ready. I also pulled a couple of chunks of bell pepper from the freezer, sliced them, and added them at this point. You could leave these out if you don’t like them. It’s your meal. Make yourself happy. 😉

Your water should be boiling by now, so add a tablespoon of salt to it and add in about a pound of pasta. I used thin spaghetti noodles today. Stir them and get back to your skillet. Your shrimp should be thawed, so shake off the excess water to avoid oil splatter and add them to the skillet. Season them with the Cajun seasoning of your choice and a little Old Bay if you have any. Stir them occasionally until they are cooked through. You’ll know that they are done when they are pink. Throw in a tablespoon of butter for good measure.

It looked like it needed a little more liquid, so I  added about a half cup of chicken broth, but you could use chicken bouillon and water or just a bit of the pasta-cooking water if you don’t have any. To finish it off, I added the juice of half a lemon and a little fresh Italian parsley, but both of these are optional. Drain the pasta and add it tintype skillet. Give it a stir to coat it well, then serve it to your husband and kids, your neighbor, your boss, or if you’re home alone…serve it to yourself.  This was delicious, pretty, and most importantly…fast!

20 Minute Simple Shrimp Pasta

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 16 oz. thin spaghetti (or pasta of your choice)
  • 1 lb. package frozen, peeled and deveined shrimp (raw)
  • 3 slices bacon
  • 1 clove garlic, minced
  • 1/4 onion, sliced
  • 1/4 bell pepper, sliced
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1 teaspoon Cajun seasoning
  • Juice from 1/2 small lemon
  • 1/2 cup chicken broth (optional)
  • 2 Tablespoons of chopped Italian parsley (optional)
  • Salt

Bring a large pot of water to a boil. Put olive oil in a large skillet over medium high heat. Add the diced bacon. Once it starts to brown, add the onions, garlic, and peppers. Stir until the vegetables start to soften. Add the shrimp and Cajun seasoning. Stir until the shrimp turn pink.  Once the water boils, add a tablespoon of salt and the pasta. Give the pasta a stir to prevent it from sticking together.  Once the shrimp are done, add the chicken broth (or a bit of the pasta water), the butter, and the lemon juice. Drain the pasta when it is done and add it to the skillet. Stir quickly to coat. Add the parsley, if using, and serve.

A No Time for Lunch Homemade Lunch

Who needs a quick meal idea? I’m talking about the need-to-feed-the-kids-in-ten-minutes kind of meal…you know, the kind you need in your arsenal when it is 12:15, your younger two aren’t dressed yet, and your oldest has to be at volleyball practice at 1:00. This meal uses only ingredients that I almost always have on hand. It is simple to make, pretty enough for guests, and even fairly healthy! It’s my version of a seven-layer dip. You can adjust the layers to fit your family’s tastebuds (or the ingredients you have on hand). You can even add shredded chicken, shredded pork, or cooked ground beef to make it a heartier dinner. I decided to make these in individual bowls to make it easier to serve (and to eliminate fussing among the children about who was eating what amount). You simply start with a can of refried beans. You have choices here…vegetarian, fat free, original, homemade. Mix this with a tablespoon or two of taco seasoning. I keep my own homemade taco seasoning on hand, but feel free to use any packaged brand you like. If you are making one large dip, use about a 9×9 dish, or you can make four or five individual servings. Layer the bean mixture first, followed by a layer of sour cream. Next, you will add your favorite salsa. My family loves the Herdes brand, but any kind will work. Next is a layer of lettuce, a layer of diced avocado, a layer of green onions, and top it off with shredded cheese. This may look like a lot of steps, but we had this finished and on the table in ten minutes. Add some tortilla chips on a plate for dipping and enjoy! If you get a chance to try this, let me know in the comments. I would love to hear your suggestions for additional or substituted layers.

Mexican Layered Dip

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 1 can refried beans
  • 2 Tablespoons taco seasoning
  • 1 cup sour cream
  • 1 cup salsa
  • 1 avocado, diced
  • 2 cups shredded lettuce
  • 1/4 cup diced green onion
  • 1 cup shredded cheddar cheese
  • Mix the taco seasoning and beans. Layer all ingredients, in order, into a 9×9″ dish or 4-5 individual bowls. Serve with tortilla chips.