7 Layer dip is a favorite but these deep fried 7 layer dip taquitos take it to a whole new lever. Refried beans, guacamole, sour cream, & cheese!
I have no words to thoroughly describe this deliciousness, but let me try. A few bloggers were recently asked by Old El Paso to create something new and delicious with their Old El Paso Traditional Refried Beans. We love Mexican food, and the husband and I immediately started throwing out ideas. We mentioned a few to our family to see what they wanted to see most, and my brother in law, Steve mentioned a twist on my taquito idea-7 layer dip taquitos. Oh what?! HECK YES.
How Do You Roll a Taquito?
Wrap tortillas in a kitchen towel and heat in the microwave for 1-2 minutes, until they are soft enough to roll easily.
Keep them wrapped as you work.
Place about 2 tablespoons of the meat mixture on one side of a tortilla and roll it tightly into a tube-like shape.
Secure with 1 or 2 toothpicks.
Everyone loves 7 layer dip. It’s all over the blog world, internet, pinterest, recipe books and March Madness recipe line ups as well as every college football games, the Super Bowl, and every cinco de mayo party.
Can You Make Taquitos With Flour Tortillas?
Taquitos are traditionally made with corn tortillas, however you can use flour tortillas, which are much more pliable, and thus easier to roll.
Anyway, on to the important stuff. These little taquitos are slam packed with flavor. The refried beans have a little cumin and chili powder for extra flavor, cool and creamy sour cream and the bomb diggity that is Guacamole, then everything is topped with colby jack cheese, wrapped up and fried to a crunch, gooey, oozy perfection. And then dip those suckers in a fresh pico de gallo. I promise it’s the way to do it. It adds a little punch of freshness and bright flavor to the taquitos. Trust me.
Did you just die? I know I did and I just had one hours ago, but I’m ready for another.
What is 7 Layer Dip?
Mexican 7 Layer Dip is basically the same everywhere, refried beans- typically pinto, guacamole, sour cream, cheese, salsa or tomatoes, olives and green onions.
Deep Fried 7 Layer Dip Taquitos
- 1 16oz Can Old El Paso Traditional Refried Beans
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Chili Powder
- 1 1/2 Cups Guacamole
- 3/4 Cup Sour Cream
- 2 Cups Grated Colby Jack Cheese
- Pico De Gallo for serving
- 1/4 Cup Canola Oil for Frying
- *Olives (optional)
- 1 Package Corn Tortillas
- sea salt for garnish
- In a medium bowl, combine the refried beans, cumin and chili powder, stirring well.
- Set aside.
- Heat a large skillet over high heat.
- Place one tortilla on the hot skillet, allow to cook for a couple seconds, carefully turn the tortilla and cook on the other side, remove to a plate. The tortilla should be flexible now.
- Cover with a heavy towel or tinfoil to keep warm and pliable or work on one taquito at a time.
- Lay one cooked tortilla on a plate and spread a thin layer of the refried bean mixture, sour cream,guacamole and finally a sprinkling of cheese.
- You made add olives now, with the pico or skip entirely.
- Tightly roll the tortilla closed see note and set aside.
- Continue with each tortilla.
- Heat a medium skillet to medium heat and add the oil.
- When the oil begins to shimmer add the taquito, seam side down and cook for 15-30 seconds or until turning golden brown, flip to each side of the taquito allowing each side to brown and then set on a paper towel lined plate.
- Sprinkle with a little sea salt
Serve with fresh pico de gallo.
If your corn tortilla is cracking you have either not gotten it hot enough in the pan or allowed it to cool.
Amount Per Serving:Calories: 166 Saturated Fat: 0g Cholesterol: 24.3mg Sodium: 0mg Carbohydrates: 6.1g Fiber: 1.3g Sugar: 0.7g Protein: 6.5g
More 7 Layer Dip Ideas
*I’m in a working relationship with Old El Paso, however this recipe and opinions are my own.