Mix all ingredients together and season with salt and freshly ground black pepper to taste.
Use in your tostadas, tacos, or any dish that calls for refried beans.
For extra-special beans, you can add cubes of Monterey Jack or Pepperjack cheese, spread it into a lightly oiled or buttered pan, and heat through in a 350 degree F oven before serving.
In a medium nonstick skillet, heat the oil and saute the serrano chili rounds about 20 seconds.
Add the refried beans and stir with a wooden spoon until the beans are hot and form a paste.
Add the cheese and stir slowly until just melted, but still visible as swirls of cheese.
Turn out onto a round serving plate and form into a fat pancake.
Serve at once with tortilla chips for dipping.
Brown meat in bacon drippings.
Stir in chilies, taco sauce, taco seasoning and refried beans.
Place hot mixture in a crock-pot and add cheese.
Continue to cook for 30 minutes, stirring occasionally.
Turn crock-pot to low; add sour cream and mix well.
Serve with tortilla chips.
Great hot dip dish for a party.
Spread refried beans on large round platter.
Spread picante sauce over beans; layer sour cream over picante sauce, then lettuce, black olives, tomatoes, green onions and grated cheese on top.
Arrange tortilla chips around edge of dip on platter.
If you want to make this more of a meal, you can fix ground round like you would for tacos and layer it on top of beans; then other layers over meat.
Combine refried beans, chili powder, and cumin in a medium saucepan; cook over low heat until thoroughly heated.
Top each serving with a dollop of sour cream.
Preheat oven to 350.
Prepare by chopping small: onion, tomato, green pepper.
Slice jalapenos removing seeds if you don't require the heat.
Brown and crumble ground sirloin.
Add onion and saute until onions are tender.
Add 1/2 can of refried beans
Spread the following layers in this order in 9X13 pan.
2nd 1/2 can of refried beans.
Sirloin Mixture.
Salsa.
Cheese.
Olives.
Tomato.
Green Pepper.
Black Olives.
Jalapenos.
Bake for about 20 minutes or until the cheese is melted.
Cover refried beans with sour cream.
Drizzle with Ranch dressing.
Then drizzle with salsa to cover.
Cover with shredded lettuce.
Then sprinkle with onion, black olives and Cheddar cheese.
Layer in order listed.
Serve.
Cut cream cheese into cubes and soften. Mix together refried beans and cream cheese. Stir in scallions and chiles. Place in slow cooker, cook two hours; add half a cup of shredded cheese and olives. Sprinkle remaining cheese on top. Serve with tortilla chips.
Mix together refried beans and 1/4 of salsa.
Place mixture in bottom of 8 x 8 glass dish.
Pour remaining salsa on top of bean mixture.
sprinkle half of taco seasoning or to taste over salsa.
Sprinkle chopped onions over salsa mixture.
Spread sour cream over salsa mixture.
Sprinkle cheese over top of sour cream.
Cover and chill over night.
Serve with Corn chips, crackers, dipping utensiles ect--.
Heat canned refried beans in a medium skillet over medium heat.
Stir chopped jalapeno,hot sauce and garlic powder into refried beans.
Reduce heat to low and keep warm until ready to serve.
Combine lettuce and tomatoes in a bowl.
Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt.
Toss to combine.
Drizzle olive oil over the bowl and toss lettuce and tomatoes again.
Serve refried beans along side lettuce and tomatoes.
ite-size strips.
Heat Refried Beans over low heat while letting
Gently fry the bacon until near crisp.
Add onion to the bacon grease and saute until tender.
Add the refried beans and water.
Stir and simmer until creamy and heated through.
Place in a serving bowl and top with shredded cheese.
The heat of the beans will melt the cheese.
Serve with hot tortillas and/or tostada chips.
In a 2-quart microwavable covered bowl, add boiling water to rice.
Let sit, covered, for 4 minutes then toss with fork to fluff rice.
Add refried beans and stir until well mixed. Microwave mixture on High for 3 to 4 minutes.
Let stand to cool for 5 minutes.
Serves 2.
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 10 minutes. Add the kidney beans, tomatoes and tomato sauce.
Bring to a boil. Reduce heat; add rice. Cover and let stand 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Garnish with cheese and onions if desired.
Combine beans and salsa in medium saucepan.
Cook over medium heat, stirring occasionally, until hot and bubbly.
Spoon into serving bowl; sprinkle with cheeses.
Makes 4 servings. Cover and refrigerate any leftover Cheesy Refried Beans.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.
he rice mixture. Spread the refried beans evenly over the top. Then
o taste.
Meanwhile, combine refried beans, remaining 2 tablespoons lime juice
Combine sour cream and ranch dip.
Spread refried beans in the bottom of a glass pie pan.
Spread ranch dip over top of refried beans.
Top with the other ingredients: cheese, olives, onions, tomato.
Serve with tortilla chips.
Spread refried beans in shallow serving dish.
Mix sour cream and Taco Seasoning Mix in small bowl until well blended. Spread over refried beans.
Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve 7-layer dip with tortilla chips.