Seven-Layer Dip Cups



for 12 servings

6 flour tortillas

14 oz refried beans(395 g), 1 can

1 bag mexican blend cheese

1 cup guacamole(260 g)

1 cup salsa(260 g)

¾ cup sour cream(175 g)

½ cup green onion(50 g), chopped

1 tomato, finely diced


Cut flour tortillas into large squares and then divide each into quarters, making 4 smaller equally sized square pieces, per flour tortilla.

Preheat oven to 350ºF (180ºC).

Generously coat a standard-size muffin tin with nonstick cooking spray.

Line each cup of prepared muffin tin with a tortilla sheet.

Spoon a tablespoon of refried beans into each sheet.

Sprinkle shredded cheese over each sheet.

Place another sheet on top of the bean/cheese mixture and press so it flattens.

Bake for 15 minutes.

Spoon in a tablespoon of guacamole, sour cream, and salsa into each cup then top with green onions and tomato.


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