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Mexican Layered Dip

Fiesta in a tortilla bowl!


  • 1 (12-in./30-cm) flour tortilla
  • 1 can (16 oz/398 mL) authentic refried beans
  • 3 tbsp (45 mL) Tex-Mex Rub, divided
  • 1 large jalapeño pepper
  • 1/2 cup (125 mL) grape tomatoes
  • 1 cup (250 mL) frozen corn, thawed
  • 1 medium avocado
  • 4 oz (125 g) Colby & Monterey Jack cheese blend
  • 1/2 cup (125 mL) sour cream
  •  Restaurant-style tortilla chips or Baked Tortilla Chips (optional, see Cook's Tip)


  1. Spray both sides of tortilla with canola oil using Kitchen Spritzer. Pierce tortilla all over with Hold ‘N Slice®. Turn Round Covered Baker upside-down. Place tortilla over bottom of baker.  

  2. Microwave on HIGH 3-4 minutes or until crispy. Let stand 2-3 minutes or until cool enough to handle. Gently remove tortilla bowl from baker; transfer to Large Bamboo Platter. (Leave baker in microwave until cool enough to handle.) 

  3. Mix refried beans and 1½ tbsp (22 mL) of the rub in Small Batter Bowl until blended. 

  4. For corn salsa, cut jalapeño in half lengthwise. Remove seeds using Core & More. Process in Manual Food Processor until coarsely chopped. Add tomatoes. Process until tomatoes are coarsely chopped.  

  5. Combine tomato mixture, corn and remaining 1½ tbsp (22 mL) rub in Classic Batter Bowl; mix well. Peel and dice avocado. Gently stir avocado into salsa. 

  6. Grate cheese with Microplane® Adjustable Coarse Grater

  7. To assemble dip, spread bean mixture evenly over bottom of tortilla bowl. Spread sour cream evenly over bean mixture. Top with cheese and corn salsa. Serve dip with tortilla chips or Baked Tortilla Chips, if desired. 


  • 16  servings of 1/4 

Nutrients per serving:

U.S. Nutrients per serving: Calories 120, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 12 g, Fiber 3 g, Protein 5 g 

Cook's Tips:


It’s best to use a 12-in. (30-cm) burrito-size tortilla so the sides of the tortilla drape over the baker to form the bowl. 
To make Baked Tortilla Chips, preheat oven to 425ºF (220ºC). Using Pizza Cutter, slice two (12-in./30-cm) tortillas into 3 x 1-in. (7.5 x 2.5-cm) rectangles. Place tortillas on Large Round Stone with Handles (they will overlap). Spray with canola oil using Kitchen Spritzer and sprinkle with ¼ tsp (1 mL) salt. Bake chips 12-15 minutes or until golden brown and crispy, moving them once during baking. Remove stone from oven to Stackable Cooling Rack.


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