Growing up I ate dinner at my Grandma and Grandpa’s house about once a week for several years. Grandma was a good cook and I always looked forward to meals at her house. With a dozen or so regular recipes, her style was simple and pretty all American…some of my favorite dishes were pan fried pork chops served with rice and gravy, spaghetti and meatballs and her good old fashioned potato salad. Grandma rarely veered from her rotation of recipes.
But lucky for my family she found a recipe in the newspaper one day that she had to try. I’m not sure when the dip made it’s first appearance, but I do remember being surprised she made it. It was definitely not part of her normal repertoire and neither were the ingredients. It was a pleasant and very tasty surprise! The 7 layer nacho dip was an immediate hit and went on to grace a number of family events through the years.
Last month Grandpa turned 96 (wow!) and my parents hosted a big party to celebrate. Happy Birthday Grandpa!!! 🙂 When deciding what appetizer to bring to the party, I immediately thought of Grandma’s 7 layer nacho dip. It’s been a few years since I’ve had it, but it was just as tasty as I remembered. Thanks Grandma! Miss you bunches!
7 Layer Nacho Dip
1 lb ground beef
Salt and pepper to taste
2 15 ounce cans refried beans
1 small can of mild diced green chiles
2 1/2 cups grated cheddar cheese
1 15 ounce bottle of red taco sauce (such as La Victoria)
1 pint sour cream
4 green onions, thinly sliced
Optional items: You can personalize the dip to your tastes. Some other suggestions would be using canned sliced jalapenos in place of green chiles for extra heat. Or sprinkle top with sliced black olives in addition to the green onions. My family usually serves the dip with Nacho cheese Doritos…but any chip will work!
Preheat oven to 375 degrees. Spray a 9 x 13 glass or ceramic baking dish with cooking spray.
In a non stick skillet brown the ground beef until cooked through. While beef is cooking, season with salt and pepper to your taste. Drain off fat.
Spread refried beans evenly across the baking dish to start the first layer. Top with ground beef. Scatter green chiles over the beef. Top with cheese and use your hand to lightly pat it down. Pour taco sauce over the cheese so that all the cheese is completely covered. Bake for about 25-30 minutes until edges start to brown and the taco sauce is bubbling. Remove from the oven and cool for at least 30 minutes (you will be putting cold sour cream on top so you don’t want it to melt).
Just before serving, spread sour cream evenly over the cooled dip. Sprinkle green onions on top. Serve at room temperature with tortilla chips.