Mexican Flag Dip Recipes

STAR SPANGLE LAYERED DIP

Steps:

• Evenly spread the refried beans on the bottom of a 9-by-13-inch baking dish. Spread the guacamole over the beans and then spread the sour cream over the guacamole. Sprinkle with scallions and then the shredded cheese.
• To make the shape of a flag, arrange the black olives in the top left corner of the dish. Sprinkle with a dusting of cotija cheese. Spoon salsa in stripe formation on the rest of the dish. Sprinkle the remaining cotija cheese between the salsa to create white stripes. Refrigerate until ready to serve. Serve with corn chips for dipping.

MEXICAN LAYER DIP

Steps:

• In a large skillet, cook beef and half of the onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 20 minutes., Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. If desired, top with chopped green onions and chopped tomatoes. Serve with chips.

7-LAYER FLAG DIP

Steps:

• Heat oil in a large saute pan over medium high heat. Add the corn and cook until slightly charred, about 3-5 minutes. Add the jalapeno and garlic and continue to cook for another 2-3 minutes. Season to taste with salt and pepper, remove from heat and set aside to cool.
• In a large bowl, stir to combine the refried beans with the taco seasoning. Place in a 9x13 glass baking dish, spreading into an even layer. Top with white queso, spreading into an even layer. Top queso with shredded lettuce, then olives, corn and then pico de gallo.
• Spread the guacamole in an even layer over the top. Place sour cream in a piping bag fitted with a small piping tip.
• To make the flag topping, draw a box with the sour cream in the top left corner of the dip. Pipe the sour cream into 6 lines to make the white stripes of the flag. Sprinkle the cojita cheese over the stripes. Use a small spoon and carefully make 7 red stripes of the flag with the salsa.
• Fill in the box in the top left corner in with sour cream, spreading with a small offset spatula or knife into an even layer. Top the sour cream with crushed blue corn tortilla chips. Pipe the sour cream in dots on top of the crushed chips. Serve dip with red, white and blue tortilla chips.
• White Queso:.
• In a medium saucepan over medium heat, whisk to combine evaporated milk, whole milk and cornstarch. Bring to a simmer, then slowly whisk in american and cheddar cheeses until melted and smooth. Whisk in the diced jalapenos and season to taste with salt. Set aside to cool.

BEST EVER LAYERED MEXICAN DIP

Steps:

• In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
• In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

FANTASTIC MEXICAN DIP

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

TACO SALAD AMERICAN FLAG DIP

Steps:

• Cook meat with taco seasoning mix as directed on package; cool slightly.
• Mix cream cheese, sour cream and salsa until blended; spread onto bottom of 13x9-inch dish. Top evenly with layers of meat mixture, 1 cup shredded cheese and lettuce.
• Arrange olive slices on top left corner of dip to resemble stars on the US flag. Add rows of tomatoes and remaining shredded cheese for the stripes.
• Refrigerate 30 min.

EASY 7-LAYER FLAG TACO DIP

Steps:

• Directions:
• Mix the can of refried beans with taco seasoning
• Spread on the bottom of a 9x13 glass pan
• Add your can of salsa as the next layer
• Sprinkle your olives on top
• Then your bag of lettuce
• Next is your bag of shredded cheese

MEXICAN FLAG DIP

Steps:

• Mix sour cream and dressing mix. Divide into 3 portions, about 1 cup each.
• Stir avocado, cilantro and jalapeño pepper into one portion; stir salsa into second portion. Leave third portion plain. Cover. Refrigerate several hours or until chilled.
• Serve with tortilla chips or assorted cut-up vegetables.

MEXICAN FLAG TACOS

Steps:

• Cook onion in 1 tablespoon oil till tender; stir in tomato sauce, peppers, and salt. Simmer, covered, for 5 minutes. Stir in chicken; heat through. Keep warm.
• In small skillet heat the 2 tablespoons oil. holding tortilla with tongs, dip each tortilla in the hot oil for about 10 seconds or till limp. Drain on paper toweling. Spoon a little green guacamole, white sour cream, and red meat mixture on one half of each tortilla. Fold in half over filling; Sere immediately.