Layered Taco Dip |
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Layered Taco Dip

Courtesy of Crunchmaster, Andrea Mason and Taka Hotani 


  • 1 lb. lean ground beef
  • 1 package taco seasoning mix (1.25 oz.)
  • 1 can fat-free refried beans (16 oz.)
  • 2 cups shredded Mexican blend (cheddar/Monterey Jack) cheese
  • 1 bag Crunchmaster® Roasted Garlic Multi-Seed Crackers (4.5 oz)
  • ½ cup chopped fresh tomatoes
  • ¼ cup green onions, thinly sliced

Optional additional toppings:

  • 1 chopped avocado
  • 3 Tbsp. chopped cilantro
  • ½ cup sour cream


  1. Preheat oven to 350˚F. In a large skillet, brown the ground beef and season with taco mix. Set aside.
  2. Spray a 24 oz. Au Gratin dish or 9” deep dish pie pan with non-stick baking spray. Evenly spread 1 can of fat-free refried beans on the bottom of the dish. Top with ground beef/taco mixture. Sprinkle with Mexican blend cheese.
  3. Layer the Multi-Seed Crackers around the outside of the dish in an overlapping pattern. Cover crackers with aluminum foil to prevent over-browning.
  4. Bake at 350˚F for 15 minutes, until cheese melts and dish is warmed through.
  5. Take from oven and remove foil from crackers. Cover with fresh chopped tomatoes and sliced green onions.

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