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  • Prep
    20 min
  • Total
    25 min
  • Servings

Pantry Nacho Dip


  • A can of 398 ml (14 oz) Old El Paso™ Refried Beans
  • 2 cloves of garlic, minced
  • 15 ml (1 tbsp) fresh cilantro, chopped
  • 15 ml (1 tbsp) taco seasoning
  • Salt and pepper to taste
  • 250 ml (1 cup) canned diced tomatoes
  • 375 ml (1 ½ cup) Armstrong Tex Mex Shredded Cheese
  • 2 green onions, chopped
  • 1 jalapeño, seeded and minced (optional)


  1. Preheat the oven to 180 °C (350 °F)
  2. In a bowl, mix together the canned beans, the garlic, the cilantro, the taco seasoning, the salt and pepper, the tomatoes, the minced jalapeño (optional) and half the Armstrong Tex Mex shredded cheese.
  3. Pour into a pre-oiled baking dish. Sprinkle the rest of the cheese on top and cook in the oven for 20 minutes.
  4. Serve with nacho chips, sour cream, fresh cilantro and lime wedges.

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