Mexican Buffet
- COOK TIME
- 25 Min
Just about everybody's into Tex-Mex and this easy-as-a-snap casserole has to be the perfect blend 'cause everyone, the Do-Like-Tex-Mexers and the Don't-Like-Tex-Mexers-loves it. Made ahead, rewarmed, and served with tortilla chips, it's all the Mexican anyone could hope for. This is a contest winner and you'll see why. So what if it's simple!
What You'll Need
- 1 cup (4 ounces) shredded mild or sharp Cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (8 ounces) sour cream
- 3 ounce cream cheese, softened
- 1 can (16 ounces) refried beans
- 1/2 cup picante sauce (any strength)
- 2 teaspoon chili powder
- 1/2 teaspoon ground cumin
What to Do
- Preheat oven to 350°F.
- In a small bowl, mix the shredded cheeses together.
- In a large bowl, combine the sour cream, cream cheese, refried beans, picante sauce, chili powder, and cumin Mix thoroughly by hand or electric mixer (Or put all ingredients, except shredded cheeses, in a food processor and blend.)
- Spread half the bean mixture in an 8-inch square baking dish coated with nonstick vegetable spray. Cover with half the shredded cheese. Add remaining bean mixture; top with remaining cheese.
- Bake for 20 minutes or until heated through. Makes 6 to 10 servings as a dip (depends on how hungry your eaters are!)!
Notes
If you prefer, you can use a little less cumin and chili powder. Sometimes I serve chopped tomatoes and guacamole on the side, and I always serve this dish with tortilla chips.