Perfect for a camping trip, a backyard fire, or cozy inside your home! You can prep the ingredients ahead just assemble and heat over the fire or in your oven!
Prep ahead: Bean Dip + place all toppings in disposable containers
1 can refried beans
1 can slightly drained ranch style beans
1 can fire roasted tomatoes (or jar of your favorite salsa)
1 packet taco seasoning
1/2 cup sour cream
1 bag tortilla chips
1 pound shredded Mexican blend cheese
1/4 red onion - chopped
1 Roma tomato - chopped
1 avocado - cubed
1 container of queso or cheese dip, optional (Ponchos is my favorite)
Home: Mix together beans, tomatoes, taco seasoning, and sour cream then transfer to a disposable container. Prep all toppings and place in disposable containers. Store everything in a cooler bag - this will all sit just fine for a day.
Campsite: On a cast iron skillet, layer the chips, bean dip, and cheese. Top with the red onion, tomato, and avocado. Cook over the campfire until cheese starts to melt and beans are warm. Drizzle with queso dip if desired. Serve with extra chips.
If cooking at home: Preheat oven to 375 degrees. Layer the chips, bean dip, and cheese and cook in the oven for about 8 to 10 minutes or until cheese is melted. Top with onion, tomato, avocado. Drizzle with queso dip if desired. Serve with extra chips.