Skillet Bean Dip is fit for the hungriest party crowd. Homemade beef taquitos surround a flavorful, cheesy bean dip.
What are your go-to recipes for feeding a crowd? I have quite a few Mexican-inspired foods that I know will have everyone crowding around. And this Skillet Bean Dip is one of them. I feel like almost every week in January and February there’s a reason to celebrate. Right after the holidays we have my son’s birthday in mid-January. Then my Dad’s, then the Super Bowl – I mean, even if you’re not a football fan, it’s fun to watch for the commercials and halftime show, right?! A lot of times I’m partied out by Valentine’s Day. So I go back and forth between from-scratch recipes and taking help from the store. This Skillet Bean Dip is one I get help from the store.
Ingredients for Skillet Bean Dip
- Rosarita Traditional Refried Beans (the original-recipe Mexican-style refried beans – authentic and delicious)
- Ro*Tel Original Diced Tomatoes & Green Chilies (the original Texas family recipe – made with a signature blend of vine-ripened tomatoes and zesty green chilies and a savory mixture of secret spices)
- Ground Beef
- Taco Seasoning
- Egg Roll Wrappers
- Pepper Jack Cheese
How to make Skillet Bean Dip
This is a recipe with a lot of visual appeal and the assembly is relatively simple. Brown the beef and onion together with the taco seasoning. Mix in half the cheese. This is the filling for the taquitos. Fill each egg roll wrapper with some beef filling and wrap tightly like a burrito. Brush them with vegetable oil and bake the beef taquitos until they are nice and browned.
Mix together the Rosarita Beans and Ro*Tel Tomatoes and place the bean dip mixture in the center of a skillet. Top the bean dip with the remaining Pepper Jack Cheese. Place the prepared taquitos around the outside of the bean dip in a circle. Bake the skillet until the cheese is melted. Serve immediately.
- I used a white, cast iron skillet for this recipe
- Garnish the dip with chopped fresh cilantro, fresh chopped tomatoes, lime wedges and even sour cream, if desired
- Egg roll wrappers
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Skillet Bean Dip
- 1 1/4 lb ground beef
- 1 onion
- 1 envelope taco seasoning
- 21 egg roll wrappers
- 16 oz Pepper Jack cheese shredded
- 1 15 oz. can Rosarita Refried Beans
- 1 15 oz. can Ro*Tel Tomatoes and Green Chilies, drained
- 1 t. salt
- Preheat oven to 400 degrees F.
- Brown the ground beef in a skillet over medium high heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes more. Add the taco seasoning and 1/4 cup of water and simmer for an additional 5 minutes. Remove the beef mixture from the heat. Stir in half the shredded Pepperjack cheese.
- When meat mixture is cool enough to handle place a couple of tablespoons of the meat mixture in the center of each egg roll wrapper and roll tightly (like a burrito).
- Place the beef taquitos, seam side down, on a baking pan brushed with vegetable oil. Brush the tops of the taquitos with a thin layer of oil.
- Bake until browned, 15 - 20 minutes.
- Remove the pan of taquitos and place them in a circle around the outer edge of a cast iron skillet.
- Mix together the Rosarita beans, the drained Ro*Tel tomatoes and the salt.
- Spread the bean dip in the center of the taquitos. Top the bean mixture with the remaining cheese.
- Bake the skillet until the cheese has melted and the beans are heated through.