Name: Delish Mexican Lasagna Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb ground beef; 1 cup refried beans; 2 cups shredded cheddar cheese (divided); 1 cup salsa (mild or medium); 0.5 cup sour cream; 0.25 cup diced green onions; 0.5 cup sliced black olives (optional); 1 each jalapeño pepper (seeded and diced); 0.25 cup fresh cilantro (chopped)

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Hey food friends! Today, I’m spilling the beans on a dish that sounds kinda wild but is as cozy as your favorite sweater. Ever thought of smooshing the gooey goodness of lasagna into a sexy, layered dip? Well, here she is — the Delish Mexican Lasagna Dip. It’s a mish-mash of bubbling cheese, spicy sauce, and all good vibes in one pan. Think of it as party food — layered in love. Trust me, one spoonful and your worries about weird culinary experiments vanish.

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MORE OF OUR FAVORITE…

Okay, picture this: It’s last Saturday night, and I’m giggling over a glass of wine, tossing tortilla chips and feeling like a culinary genius. My husband walks in, nose-first, following the savory scent trail straight to the kitchen. His eyes light up like I’ve grown a second head that speaks directly to his love for all things melty and delicious. This dip? It’s now the kind of staple that gets requested more than I watch reruns of that ‘90s sitcom I can’t name here. We’ve even nicknamed it our “Friday night fiesta in a bowl.”

Why You’ll Love This Delish Mexican Lasagna Dip

– It feels like a fiesta exploded in your mouth, but in a good way.
– You’ll be the legend of the potluck, guaranteed.
– Leftovers taste fab for breakfast. Yes, breakfast. Don’t judge.
– It’s slap-dash-casual, just like we all secretly love.

How to Make It

Alright, grab your biggest baking dish and preheat that oven because things are about to get cheesy. First, brown some beef — unless you’re that person who keeps forgetting to defrost stuff, then thank the universe for quick-thaw in the microwave.

Next up, lay down some refried beans like you’re applying the first coat of something awesome. Dollop, spread, no sweat, it’s all ugly beauty here. Now, throw in some taco seasoning — but seriously, watch the kids or cats around you because sneezes will happen. Layer it up! Cheese, beef, maybe a splash of salsa that hitched a ride in the fridge forever.

Top it all with cheese that could be measured but heck, when do you follow rules here? Bake until everything imitates the sun: warm, golden, and very inviting. Give it its moments of glory in the oven, but not too long unless you wanna test the smoke detector.

Ingredient Notes

– Ground Beef: Seriously fills you up. Just don’t forget to drain the grease unless you like swimming.
– Refried Beans: It’s the mighty humble hero. Spread with the back of the spoon and look like a pro.
– Cheese-All-Things: Layer without abandon — more is better, trust this cheese-fiend.

Recipe Steps: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

1. Preheat the oven to 350°F (175°C).
2. Brown the ground beef in a skillet and drain.
3. In a baking dish, spread refried beans on the bottom.
4. Sprinkle taco seasoning over the beans.
5. Layer cooked beef, salsa, and lots of cheese.
6. Bake until bubbly and golden, about 20 minutes.

What to Serve It With

Tips & Mistakes

Go for corn chips, definitely the corn chips. And don’t make the rookie mistake of leaving it in the sun for too long at a BBQ unless you’re hosting a fondue.

Storage Tips

Be brave, throw it in the fridge covered, and eat it cold if you love life on the edge. Breakfast dips are the new pancakes, promise.

Variations and Substitutions

You’re in a pinch? Smash some black beans instead, or give that leftover BBQ chicken a try. Mozzarella sneaked in when cheddar ditched would be a sweet surprise too. Skipping something and crossing your fingers? It’s the story of my life.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!