Recipe by ANNIE HIGHTOWER
"I'm not sure why it's called lasagna, but it is very good. A beef and refried bean mixture is buried in melted cheeses. Try serving it for a New Years or Super Bowl party."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) jar
2 (16 ounce) cans
2 (4 ounce) cans
chopped green chile peppers
1 (2 ounce) can
sliced black olives, drained
2 (8 ounce) packages
cream cheese, sliced
shredded Cheddar cheese
this is the best mexican dip ever!
i mix sour cream with the cream cheese and use a mexican cheese blend instead of just the cheddar.
not that good, just ok
Wow - this is really good! The Lasagna in the title has to go though! This is a Tex Mex dish without a smidgen of Italian. I softened the cream cheese to the extent that I just mixed all of the ingredients in a bowl, by hand, and it did fine. I don't have a lot of patience anyway to cut 16 oz of cream cheese into little pats. I also mixed the shredded cheese in but won't do this next time as it needs that color for a topping. One son wouldn't touch this because of its' "gastric" appearance. He missed out! I served this as a small meal in between a late Sunday breakfast and dinner. Be warned - this makes a TON! It really filled the entire 9 x 13 pan! This is very filling and rich and is to be served with sturdy chips.
This was so delicious. I think it will easily become one of the favorites in our family.
As Rachel Ray would say...YUMM-O! I made this for a party, and it was scooped up quickly! I followed someone else's suggestion, and after layering the cream cheese, threw it in the oven for 5 mins to soften it up a bit, then spread it out, and THEN added the shredded cheese. This is definatly a make again!
I've made this tons of times and it is by far our favorite hot mexican dip. The cream cheese is a great touch and it's worth the effort to cut it up and not mix it in. It's easiest to cut if you put it in the freezer for 15 minutes and then cut with a cheese slicer. This dip does requires a sturdy chip. I highly recommend this recipe to anyone looking for a different Mexican dip. It will soon become your favorite as well.
I made this for a party we had for the teachers at my daughters school. This was a big hit. Thanks.
Pretty good dip. Needs more cream cheese and less meat and beans though. That's just me, I like gooey cheesy. I liked it for a change of pace from regular cheese dip. It made enough I was able to make it on two different days. The first day I layered it as directed. The next day, I spread the cream cheese in a pie plate, then the meat and beans mixture, then cheese. I really liked it best that way. It just went together more smoothly.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Lasagna Chip Dip
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 185
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
It tastes just like the jalapeno poppers you love!
See how to make hearty beef and bean nachos with a layer of potatoes!
This hot dip is loaded with spinach, artichokes, and plenty of gooey cheese!