Rio Grande Casserole (or Dip)

12 Servings
100% would make this recipe for Rio Grande Casserole (or Dip) again.

Ok, ok - this isn't the original name. I don't even know if Mom knew that the name was even offensive. This name is the one that Don gave it - since when I took it places as a dish I could hardly use the original one.

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Rio Grande Casserole (or Dip) Ingredients

-- Casserole --	2 Tomatoes chopped
1 large can Refried beans	16 oz Cheese (Colby, Mexican mix or your preference) shredded
1 1/2 lb Hamburger cooked and well-drained	-- Serve with --
1 Onion chopped	Doritos or corn chips
1 can (4 oz) Diced green chiles	Sour cream

Instructions for Rio Grande Casserole (or Dip)

Preheat oven to 350?F.

Spread refried beans in the bottom of a 13" x 9" baking dish.

Layer other ingredients in order.

Bake until cheese is bubble and just started to brown.

Serve with chips and sour cream.

Main Ingredient: BeefCuisine: Mexican

Ingredient Insight - look inside this recipe

Beans

Chile

Corn

Onion

Sour cream

Tomatoes

Bake Main Dish Appetizers Beef Mexican

for flavor and categorization

Instead of baking, you can microwave this dish, but I don't think that it tastes quite as good. The original name had the word "soup" in it - mainly because it can be a bit runny from the vegetable juices that come out during the baking process. I usually serve this as a main dish, but it can be used as an appetizer (hot dip) as well at parties. The nice thing is that this can be made ahead of time and put in the fridge before throwing it in the oven. Like other recipes, you could add other topping ingredients (like olives) if you like. You can also adjust the amount of each topping to suit your own taste. [I posted this recipe.]

SonjaC
on Dec 28 2007 8:45AM