Updated: Oct 13, 2019
Make any weeknight dinner more fun with this cheesy taco dip, or serve it as a hot appetizer for weekend party guests.
Recipe by Lauren McElwain
2 pounds ground beef
1 package taco seasoning mix
¼ cup water
1 can red pinto beans, drained
1 15-ounce container ricotta cheese
1 fresh jalapeno pepper, thinly sliced and seeded
1 cup shredded cheddar cheese
Heat oven to 375°F. In a cast iron skillet, brown the ground beef over medium heat. Drain off the grease. Add the taco seasoning mix and water, and stir to combine. Stir in the pinto beans. Cook, stirring, for about 2 minutes, and remove from heat. Spread the ricotta cheese evenly over the meat mixture. Top with the jalapeno slices in an even layer, then top with shredded cheddar cheese. Put in the oven, and bake until heated through and cheddar cheese is melted (about 10-15 minutes). Serve with Frito’s Scoops or tortilla chips.