Best 6 Mexican Layered Appetizer Recipes

7-LAYER MEXICAN APPETIZER

Steps:

• Layer #1: Spread the entire can of refried beans on a dinner-sized plate/platter.
• Layer #2: Mash the avocados with a little fresh lime juice & salt to taste. Spread avocado evenly over refried beans.
• Layer #3: Mix the taco xeasoning into the container of sour cream. Spread this evenly over the avocado layer.
• Layer #4: Chopped green onion.
• Layer #5: Sliced black olives.
• Layer #6: Chopped tomatoes--I like to remove the seeds before chopping so it does not turn into 7-Layer Soup.
• Layer #7: Freshly grated sharp cheddar cheese.
• Serve with Nacho Chips--I like to get the nacho chips from a local Mexican restaurant.

MEXICAN LAYERED APPETIZER

Steps:

• Soften cream cheese and spread in a round glass baking dish.
• Mix 6 tbs picante sauce with the refried beans.
• Spread over cream cheese.
• Spread sour cream over refried beans.
• Spoon remainder of picante sauce over sour cream.
• Sprinkle onions, celery and cucumbers over dish.
• Sprinkle cheddar cheese on top.
• Garnish with diced (well-drained) tomatoes.
• ***Ifusing sliced olives, sprinkle over tomatoes.
• Serve with corn chips or tostatoes.

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.

MEXICAN LAYERED DIP

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

MEXICAN LAYERED CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
• Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
• Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
• Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
• Bake in the preheated oven until bubbling, about 35 minutes.

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.