Deep Fried Seven Layer Dip Taquitos

4.34 from 3 votes

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!

Prep Time20

Cook Time1

Total Time21

Course: 200+ Easy Appetizers Recipes

Keyword: 7 layer dip, appetizers, dip, guacamole, mexican, taquitos

Servings: -14

Author: Sweet Basil

In a medium bowl, combine the refried beans, cumin and chili powder, stirring well.
1 Can Old El Paso Traditional Refried Beans, 1/2 teaspoon Cumin, 1/2 teaspoon Chili Powder
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.
1 Package Corn Tortillas
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.
1 1/2 Cups Guacamole, 3/4 Cup Sour Cream, 2 Cups Colby Jack Cheese
You made add olives now, with the pico or skip entirely.
*Olives
Tightly roll the tortilla closed [b]see note[/b] and set aside.
Continue with each tortilla.
Heat a medium skillet to medium heat and add the oil.
1/4 Cup Canola Oil for Frying
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
Sea Salt
Serve with fresh pico de gallo.
Pico De Gallo for serving

If your corn tortilla is cracking you have either not gotten it hot enough in the pan or allowed it to cool.

Store left overs in the refrigerator.