Spicy Shrimp Appetizer

While this salad recipe works for a small main course, it works well for an appetizer too. We love to serve it for a gathering of four to six – because it’s just the right amount before grilling a steak or burgers.

Why This Recipe Works:

• Simple to make – just a handful of fresh ingredients and shrimp that cooks in minutes. It looks and tastes impressive without spending hours in the kitchen.
• Perfect level of spice – the sriracha and jalapeño bring just the right amount of heat without overpowering the fresh flavors. Dial it up or tone it down based on your crowd.
• Great for entertaining – colorful, fresh, and full of bold flavor – exactly the kind of dish that makes people ask for the recipe before they finish their plate!

What You’ll Need:

I normally keep these items stocked in my refrigerator. Plus we have a jalapeño plant in the backyard!

• shrimp – we use extra large deveined shrimp
• shrimp marinade – a combo of sriracha, olive oil, and seasonings
• salad ingredients – cherry tomatoes, avocado, jalapeño, red onion, cilantro, and freshly squeezed lime juice

How to make Mexican Shrimp Salad:

Step 1
Prep the shrimp. Peel and devein the shrimp, including removing the tails. (You can also buy them peeled and deveined.) If frozen, you’ll need to thaw first.

Step 4
Cook the shrimp. You can either cook shrimp on a grill or on your stovetop in a cast iron skillet.

• If grilling, skewer the marinated shrimp. Cook over a hot fire until done, flipping as needed. The shrimp will cook quickly.
• If cooking indoors, heat a large cast iron skillet over medium-high heat. When hot, add oil and then half of the shrimp. Cook on one side for a couple of minutes, and then flip to cook the other side. Again, it will cook quickly. Repeat process for remaining half of the shrimp.
• Add the cooked shrimp to a large serving bowl.

Sides to serve with Mexican Shrimp Salad:

• Some simple cheese quesadillas, tostito chips, and/or a mixed green salad is always nice and simple.
• Green Chile Rice
• Mexican Refried Bean Dip
• Stovetop Cilantro Lime Rice
• Mexican Street Corn Kale Salad

Recipe FAQs:

Other Delicious Shrimp Recipes:

We love shrimp and have lots of choices for you.

• Spicy Shrimp Ramen
• Shrimp Pesto Pasta
• Shrimp Taco Bowls
• Crunchy Shrimp Tostadas

Kitchen Tools Used: (affiliate links)

• Large Cast Iron Skillet

Frozen Margaritas

It’s time to dust off the margarita glasses, friends, and make something pretty and delicious. Around here the warm weather sticks around for months, so pool time, a couple of margaritas, and a few friends gathered for happy hour feels like pure perfection.

Why We Love These:

• Frozen strawberries add natural sweetness and thickness – they give the drink a bright, fruity flavor and that perfect slushy texture.
• Lemonade concentrate balances the sweetness – adding tartness that keeps the margarita refreshing and not too sugary.
• Cointreau and tequila bring depth and warmth – giving the cocktail a classic, boozy kick that pairs perfectly with the fruit.
• Make-ahead friendly – blend in advance, freeze, and serve later, making it easy to entertain without stress.

Ingredients Used:

You can make these margs pretty quickly. Like 10 minutes!

• Frozen Strawberries – Buy frozen strawberries with no sugar added.
• Frozen Lemonade – You’ll need one 12 oz. can of frozen lemonade.
• Lime Juice – Freshly squeezed lime juice.
• Tequila – Use good quality tequila for best results.
• Triple Sec – I like to use Cointreau for all my margs.
• Ice Cubes – To thicken the drinks.
• To serve – Use a salt rim, lime wedges, and fresh strawberries to make these pretty!

How to make Frozen Strawberry Lemonade Margaritas:

Step 1
Combine ingredients. In a large blender, combine half of the ingredients – 2 cups of frozen strawberries, 6 cups of tequila, 3 cups of Cointreau, and 2 ounces of lime juice.

Recipe FAQs:

Snacks to go with Margaritas:

• The BEST Chunky Guacamole! – I’ll never say no to guacamole.
• Hot Jalapeño Corn Dip – A dip from my childhood and still so good.
• Pepper Jack Queso – All the spiciness in this one. Perfection!
• Bacon Wrapped Jalapeño Poppers – Another oldie.

Kitchen Tools Used: (affiliate links)

• Vitamix
• Margarita Glasses
• Citrus Press

Homemade Flour Tortillas

When it comes to tortillas, we’ve occasionally indulged in the fresh ones made in our local supermarkets—and yes, we’re also guilty of stopping by Rosa’s just to grab tortillas to go. They’re that good! But I’m thrilled to say I’ve finally set up my own little tortilla-making operation right here at home, proudly brought to you by… SueBee Homemaker. (Self-promotion fully intended!)

Why This Recipe Works:

• Simple, pantry-friendly ingredients – With just flour, salt, baking powder, olive oil, and water, you can make fresh tortillas anytime without a special trip to the store.
• Soft, flexible texture – The dough is easy to roll and stays tender, so your tortillas won’t crack or break when folding or rolling.
• Quick and easy – These tortillas come together in just minutes, making them perfect for weeknight dinners or last-minute meals.
• Customizable and versatile – You can make them thicker or thinner, larger or smaller, and use them for tacos, wraps, quesadillas, or even homemade chips. 

Ingredients for Soft Flour Tortillas:

You’ll only need FIVE ingredients for this simple recipe!

• Flour – I use all-purpose flour for these tortillas. It’s a lighter flour that will produce a soft tortilla.
• Salt – Use kosher salt for best results.
• Baking Powder – Baking powder will help to get a little bit of leavening, especially since yeast isn’t required. You don’t need a lot of rise, but a little bit helps with the texture.
• Olive Oil – We’re using a good amount of olive oil in these too.
• Warm Water – Use warm water to help bring everything together.

How to make Soft Flour Tortillas:

Step 1
Combine dry ingredients. To a large mixing bowl, add dry ingredients and stir with a wooden spoon.

Step 2
Add wet ingredients. Then add the olive oil and warm water and stir until well combined.

Recipe FAQs:

Ways to use Soft Flour Tortillas:

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• Cast Iron Skillet

Healthy Taco Salad Recipe

My husband and I are Iowa natives, born and raised – but we’ve called Texas home for over 30 years now, which is nearly half our lives. So it should come as no surprise that we are absolutely obsessed with Tex-Mex!

One of our favorite things about living in Texas is the incredible local Tex-Mex scene. Whenever we go out, we’re always ordering something new – partly for the experience, but mostly so I can figure out how to recreate it at home!

Healthy Taco Salad Ingredients:

We are big taco night fans in our house, and everyone gets to build their own! Picky eaters can load up on meat, cheese, and chips while the veggie lovers pile on the good stuff. There’s something for everyone — that’s the beauty of it!

• Taco Meat – Use a combo of ground turkey (or beef) plus chopped onions and jalapeños. I often double the meat and use some in our Taco Crunch Wraps.
• Homemade Taco Seasoning – Unlike store-bought packets, my homemade seasoning has zero aftertaste — just pure, bold flavor. I always keep a big batch on hand for all things taco, and once you try it, you will too!
• Fresh veggies – Lettuce, cherry tomatoes, and avocado. I like to buy a variety of salad greens each week and change up the combination each time I make this salad. I love using red and green lettuce, spinach leaves, bib lettuce, and even kale.
• Canned veggies – Black beans and Mexicorn are the perfect salad toppers. You could also use frozen (thawed) corn or grill fresh corn.
• Cheese – We use shredded sharp cheddar cheese.
• Chipotle Ranch Dressing – My all-time favorite Tex-Mex topper for salads, tacos, enchiladas, and everything in between – and it keeps in the fridge for days!
• Other – Add your favorite salty chips and Spicy Pickled Onions.

Other Topping Ideas:

I went with chipotle ranch on this one, but honestly? Any of the toppings below would be amazing. Because when it comes to a great taco salad, it’s all about the salsas, dressings, and sides – that’s where the real flavor is!

• Mexican Street Corn Salad
• Homemade Salsa Verde 
• Grilled Salsa or Blender Salsa
• Pico de Gallo or Pineapple Salsa
• Cilantro Lime Crema

How to make Turkey Taco Salad:

Step 1
Make dressing. In a small food processor, combine the dressing ingredients – the yogurt, mayo, diced chipotles, cilantro, seasonings, and fresh lime juice. Process and then add cold water to thin to your desired consistency. Spoon dressing into a mason jar and store in the refrigerator.

Step 4
Assemble taco salads. In individual salad bowls, layer the fresh greens, tomatoes, black beans, corn, sliced avocado, and cheddar cheese. Then add warm taco meat and top with the chipotle ranch dressing. Top with crushed chips and red pickled onions, if desired.

We love serving this salad with warm taco meat – it makes the cheese melty and the dressing extra creamy. Trust us, don’t skip this step!

Other Tex-Mex Recipes:

Lately, I’ve been making ALL of the taco things.

Favorite Margarita Recipes:

Looking for a tasty margarita to go with your salads? Try one of our favorites. From Fruity Margaritas to Skinny Margaritas to Watermelon Margaritas – we gotcha covered!

Salmon Rice Bowls

We’re always on the lookout for new and delicious ways to prepare salmon, and this recipe was born straight from my kitchen brainstorming sessions. The best part about rice bowls is that they’re completely customizable – mix and match your favorite toppings and make it your own. The sky really is the limit!

Why This Recipe Works:

• Bold and smoky – the blackened seasoning gives the salmon incredible depth of flavor with just the right amount of heat
• Sweet meets spicy – the fresh pineapple jalapeño salsa is the perfect bright, zesty contrast to the rich salmon
• Nutritious and filling – packed with protein, healthy fats, and fresh ingredients that keep you satisfied
• Totally customizable – swap the toppings, change the rice, or adjust the heat level to make it your own

What You’ll Need:

• Salmon – a combo of skinless salmon blackened seasoning, and olive oil
• Pineapple Salsa – a combo of fresh pineapple, bell pepper, jalapeño, red onion, cilantro, salt, and lime juice
• White Rice – we like to add a little butter
• Avocado
• Optional Sriracha Mayo Topping – just a combo of mayo, sriracha, and a squeeze of lime

How to make Blackened Salmon Rice Bowls

Step 1
Prep salmon. Use a sharp knife to slice the salmon into 1.5 inch cubes. Add a generous amount of blackened seasoning to the cubed salmon and use your hands to coat all sides. Set aside.

Step 4
Cook salmon. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, add the seasoned salmon cubes. Let cook for a minute and then rotate to all sides until golden and cooked to about medium. The fish should just flake with a fork.

NOTE: Be careful to avoid over-cooking the salmon bites. They don’t take long in a hot skillet!

Step 5
Assemble bowls. To four serving bowls, layer the cooked rice, blackened salmon bites, pineapple salsa, and avocado slices. Top with extra kosher salt and freshly ground black pepper to taste.

We like to add a topping to these bowls as well. Try a simple sriracha mayo, avocado crema, or chipotle ranch dressing.

Store leftover ingredients in separate bowls and then reheat and combine to serve later.

Recipe FAQs:

Other Delicious Salmon Recipes:

There are so many possibilities when it comes to salmon. Try one of these recipes next!

• Salmon Quinoa Salad
• Hot Honey Salmon Bites
• Grilled Cedar Plank Salmon
• Teriyaki Salmon with Noodles

Kitchen Tools Used: (affiliate links)

• Global 7-Inch Knife
• Cast Iron Skillet

Easy Pineapple Salsa

Making this pineapple jalapeño salsa is super easy, and the flavor combo is absolutely incredible – sweet, spicy, and totally fresh. Just chop, mix, and you’re done! Take it from me, the hardest part is deciding what to put it on first.

While I love a regular tomato-based salsa with tons of heat, I also love how the sweet flavor of pineapple adds a whole new flavor profile. Sweet AND spicy!

Serve our pineapple salsa with chips for an instant crowd-pleaser, spoon it over grilled chicken or fish, pile it onto tacos, or use it as a topping for your favorite burrito bowl. Honestly, once you make a batch, you’ll find yourself putting it on just about everything!

Reasons to love this recipe:

• Sweet and spicy – the perfect balance of sweet pineapple and spicy jalapeño
• Ready in minutes – just chop, mix, and serve
• Incredibly versatile – amazing on tacos, grilled chicken, smoked pork butt, grilled fish, chips, and more
• Fresh and light – no cooking required

How to tell if a pineapple is ripe:

• Smell the bottom. A ripe pineapple will have a sweet, tropical scent at the base. No smell means it’s not ready, and a fermented smell means it’s overripe.
• Give it a squeeze. It should have a slight give but not be mushy. If it’s rock hard, it needs more time.
• Check the color. Look for a golden yellow color at the base. It doesn’t need to be fully yellow all over, but avoid ones that are completely green.
• Pull a leaf. If a center leaf pulls out easily, the pineapple is ripe and ready to eat.

How to make Pineapple Salsa:

Step 1
Prep the pineapple. Choose a pineapple that is ripe (or let it sit on the counter until it’s ready to use). Remove the crown, the bottom, and the outer layer of the fruit. Slice around the hard core and discard the core. Dice the outer layer into small chunks. You’ll want about 4 cups of diced pineapple.

Ways to enjoy Pineapple Salsa:

• In our Pork Tacos with Pineapple Salsa or Blackened Salmon Rice Bowls
• Use with Easy Fish Tacos or Grilled Shrimp Tacos.
• Add to Carne Asada Burrito Bowls.
• Top some Shrimp Tostadas
• Enjoy with chips or eat it by the spoonful!

Recipe FAQs:

Chicken Burrito Bowls

I don’t know of another bowl that we enjoy more than these chicken rice bowls. We normally grill both chicken and flank steak (both with our delicious marinade), and pile on toppings over rice. The leftovers are just as yummy as the original which is why we normally make extra.

Why This Recipe Works:

• Marinated, well-seasoned chicken builds a bold foundation, infusing the meat with Tex-Mex spices so it stays juicy and flavorful.
• Contrasting textures – tender chicken, fluffy rice, crisp peppers and onions, and creamy toppings – keep every bite interesting.
• Fresh + cooked elements balance each other, with bright toppings offsetting the warm, savory base.
• Customizable assembly lets everyone build their own bowl, making it perfect for entertaining and picky eaters alike.

Ingredients Notes:

These bowls are VERY adjustable. See all the Tex-Mex sides on the blog and choose your favorites!

• Chicken – 3 pounds of chicken breast (boneless, skinless).
• Marinade – Olive oil, Worcestershire sauce, garlic powder, chili powder, cumin, red pepper flakes, kosher salt, black pepper, sugar, and freshly squeezed lime. This is the BEST Mexican Marinade full of Tex-Mex flavors!
• Peppers and Onions – Just sauté up a bunch of onions and peppers, along with a little salt and pepper. You could also add a little bit of cumin for a smokey flavor.
• Mexican Street Corn Salad – As long as we’re grilling chicken, add some corn and combine with jalapenos, red onion, cilantro, mayo, lime juice, and seasonings.
• Rice – Go with any kind of rice here, or make some Cilantro Lime Rice or Mexican Rice and Beans.
• Beans – You could either use canned black beans or make my homemade refried beans (worth it!).
• Use your favorite sauce or dressing. We rotate between Blender Salsa, Chipotle Ranch Dressing, Avocado Crema, or Creamy Cilantro Lime Dressing.
• Other – We like adding shredded cheddar cheese, chips, avocado, etc.

Other Delicious Bowls:

We’re “bowl people” and if you like them too, try one of the following next!

• Harissa Chicken Bowls
• Carne Asada Burrito Bowls
• Sloppy Joe Bowls
• Shrimp Taco Bowls

Why we LOVE this dressing:

• Bold, smoky flavor – the chipotle adds a gentle heat and smoky depth to the classic creamy ranch.
• Versatile – great on salads, tacos, bowls, roasted veggies, or as a dip for chips and wings.
• Light yet satisfying – creamy texture without feeling overly heavy or greasy.
• Quick flavor boost – transforms simple meals into something exciting and flavorful.

How to make Chipotle Ranch Dressing:

While I normally use a mini food processor to make this dressing, you can chop the cilantro and chipotle peppers and combine the dressing in a mixing bowl instead.

Step 1
Combine ingredients. To a small food processor, combine the Greek yogurt, mayo, and seasonings (salt, pepper, onion powder, and paprika).

Step 2
Chop the cilantro. Use a sharp knife to roughly chop cilantro until you get about 1/3 cup. Add to food processor.

I find that cilantro stems don’t process as well in the food processor so I roughly chop them before adding them.

Pulled Pork Quesadillas

We seriously love making quesadillas with leftover meat—it’s like a little dinnertime magic trick. Whether it’s pulled pork, chicken, steak, or even taco meat, tucking it between crispy tortillas with gooey cheese instantly feels like a whole new meal. It’s quick, satisfying, and endlessly customizable—perfect for busy weeknights when you want comfort food without the effort.

Why This Recipe Works:

• A creative way to use up leftover pulled pork
• Quick and easy to make with minimal prep
• Crispy on the outside, melty and cheesy inside
• Packed with smoky, savory BBQ flavor
• Perfect for lunch, dinner, or game day snacks
• Customizable with your favorite cheeses, veggies, or sauces
• Family-friendly and crowd-pleasing
• Freezer-friendly for make-ahead meals

What You’ll Need:

• our homemade refried beans
• tortillas – burrito-size low carb tortillas
• leftover pulled pork – from our Smoked Pork Butt Recipe or Slow Baked Pulled Pork
• barbecue sauce
• jarred jalapeños
• freshly shredded cheddar cheese

How to make Leftover Pulled Pork Quesadillas:

Step 1
Make refried beans. Heat a cast iron skillet to medium-high heat. Add some olive oil, and then the diced onions and jalapeño peppers. Sauté for a few minutes, or until veggies are soft. Then add the garlic, ground cumin, salt, and pepper – and stir for another 30 seconds. Add the pinto beans and continue cooking for several minutes until beans are heated through.

Spoon the veggie mixture into a food processor, and pulse until it’s completely pureed. Add butter, fresh lime juice, and pulse again. Then add water until the beans are nice and creamy. (We normally add about 1/4 cup of water.)

Step 4
Grill. Heat a large cast iron skillet over medium-high heat. Add avocado oil and when hot, add two quesadillas and cook on one side until browned. Then carefully flip the quesadillas to the other side and cook again until browned to your liking.

Repeat with remaining quesadillas.

What to serve with Pork Quesadillas:

• Salsa – Try our Grilled Salsa, Blender Salsa, or Easy Pico de Gallo.
• Corn – We love our Mexican Street Corn Kale Salad or Corn Dip with Cream Cheese.
• Rice – Try our Mexican Rice and Beans, Stovetop Cilantro Lime Rice, or Green Chile Rice.

Recipe FAQs:

Other Leftover Pork Recipes:

Got pork? We got ideas for you! Make one of the following pork recipes next!

• Smoked Pulled Pork Nachos
• Pressed Cuban Sandwiches
• Pork Tacos with Pineapple Salsa
• Crispy Pork Carnitas

Kitchen Tools Used: (affiliate links)

• 12-Inch Cast Iron Skillet
• OXO Stainless Steel Spatula

Poblano Soup

Soup Season is back and we’re more than ready. Fall is our favorite time of year because 1) the weather is cooling off, and 2) we get to eat soup! Grab your favorite stock pot and let’s get cooking!

Why This Recipe Works:

• FULL OF FLAVOR – The flavor in our poblano soup is out-of-the-world delicious. Give it a try and see for yourselves!
• NUTRIENT DENSE – Our roasted poblano soup is loaded with protein and veggies – a perfect combo.
• DELICIOUS LEFTOVERS – I always say that leftover soup is even better than the first go-around. Don’t you agree?

What You’ll Need:

• olive oil
• poblano peppers
• unsalted butter
• onion, celery, potatoes, garlic
• seasonings – cumin, red pepper flakes, salt, and pepper
• chicken broth
• chicken breasts (or chicken thighs)
• heavy cream
• cilantro

How to make Roasted Poblano Soup with Chicken:

Step 1
Roast poblanos. Preheat oven to 450 degrees F. Slice poblanos in half and place skin side up on a large baking sheet. Drizzle olive oil over the tops of the peppers, and roast in the oven for 20 minutes or until slightly charred on top.

Remove peppers to cool slightly. Then peel the skin off the peppers and discard. Chop peppers and set aside.

Storing and Freezing Poblano Soup

Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat in microwave until hot.

Freeze leftover cooled soup in a large freezer bag. Lay bag flat in your freezer for up to three months.

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Jalapeño Popper Dip

We love making Bacon-Wrapped Jalapeño Poppers so this dip was a no brainer. You can grill the poppers or bake them and they won’t disappoint!

Freaky Friday Blog Hop

Why is today so special you ask? Well, that is because today is Freaky Friday, hosted by Michaela at An Affair from the Heart!  No, not the movie where the mom and daughter switch places, but a good old fashioned blog hop with some of my favorite food blogger buddies!

We secretly get assigned one another’s blogs to make a recipe from, and then we all reveal who we had and what we made on the same Friday, and that is today! See below for ALL the fun Freaky Friday recipes created by my blog hop friends!

Take Two Tapas

This is my first time in this group and I was super excited to “get to know” Jennifer from Take Two Tapas. On her blog, she shares easy appetizers, sweets, & thirst-quenching cocktails for any occasion with some useful tips thrown in!

Jennifer is a wife and a mom to two kids. I can relate to her description of legos and nerf darts everywhere, because while my boys are grown now, I have vivid memories of those fun-filled, tiring days with young adventurers!

When I saw that Jennifer had a Jalapeño Popper Dip on her blog, I knew it was the one for me. I have a thing for spicy, as you know, so this was a win/win for me! I made a few changes to fit our tastebuds. Next up? I’m going to try her Street Corn Wonton Cups and her Sriracha Honey Bourbon Chicken Wings! Oh and for sure needing to try a cocktail or two – maybe this Pineapple Bourbon Lemonade!

Ingredients Needed for Jalapeño Popper Dip:

• bacon – Cooked and crumbled bacon. I recommend reserving some of the bacon to sprinkle on the top.
• cream cheese – I normally use the light version of cream cheese, but regular works well too.
• mayonnaise – I prefer the mayo with olive oil, but your favorite mayo is great too.
• sour cream – You can use full-fat or light sour cream.
• cheddar cheese – You’ll need two cups of sharp cheddar cheese, freshly shredded.
• jalapeños – We’re using jarred jalapeños in this dip. Use extra if you like extra spicy flavor!
• seasonings – garlic powder and onion powder
• panko topping – a combo of Panko bread crumbs, parmesan cheese, and melted butter is the perfect topping for jalapeño popper dip.

How to make Jalapeño Popper Dip with Bacon:

Step 1
Cook bacon. Cook the bacon according to the method you prefer. We like to bake it in the oven. Just line a sheet pan with aluminum foil. Set a wire rack on top and layer the bacon directly on the rack. Bake in a preheated 400 degree oven until crispy.

Other Delicious Appetizer Recipes:

Party season requires variety, and we’ve got choices.

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• Hand Mixer
• Glass Mixing Bowls

Take a look at all of our 2021 Freaky Friday Summer Edition Recipes:

1. An Affair from the Heart – Simple Tiramisu
2. Aunt Bee’s Recipes –Roasted Tomatillo Salsa {Salsa Verde}
3. Devour Dinner – Pepperoni Bread
4. Fresh April Flours – Bananas Foster Cake
5. The Fresh Cooky – Old Fashioned Lemon Squares
6. Hostess at Heart – Kentucky Butter Cake
7. House of Nash Eats – Apple Pie Ice Cream
8. Lemon Blossoms – Strawberry Cake
9. Lemoine Family Kitchen – Grilled Peach Burrata Arugula Salad
10. Life, Love & Good Food – Bruschetta with Tomato
11. Off the Eaten Path – Fresh Garden Salsa
12. Sue Bee Homemaker – Jalapeño Popper Dip with Bacon
13. The Speckled Palate – Lemon Zucchini Bread
14. Take Two Tapas – Bacon Wrapped Jalapeño Poppers

Best Bean Dip

I honestly cannot tell you how many times I’ve made our restaurant-style refried beans and then turned leftovers into a dip, especially since I’m a chip kind of girl. Salty or sweet? I’m going for salty every single time except for maybe a bite of chocolate after dinner. Or some Stracciatella Ice Cream!

Since beans are a great source of protein, I often call this refried bean dip a complete meal. Instead of scooping chips, consider adding it to fresh tortillas. You’re welcome!

Most of my family (I have five siblings and many nieces and nephews.) have made these refried beans and it’s become a staple for them too. If you like Tex-Mex, add this to your repertoire (plus our Stovetop Cilantro Lime Rice) and enjoy.

Why This Recipe Works:

• SIMPLE TO MAKE – We make these refried beans several times a month for so many occasions, especially when we’re making Tex-Mex. This dip requires only a few extra ingredients and very little time.
• FULL OF BOLD FLAVOR – We love beans, especially when you add plenty of jalapeños (yes please!), seasonings, cheese, and sour cream. Oh, and that sliced avocado is the perfect topper!
• CREAMY TEXTURE – Don’t forget to add some water to thin the beans. And then we’re adding cheese and sour cream to get this dip extra-extra creamy!

What You’ll Need:

• olive oil
• veggies – onion, jalapeno, and garlic
• seasonings – ground cumin, kosher salt, and freshly ground black pepper
• pinto beans
• unsalted butter
• freshly squeezed lime juice
• water to thin
• cheddar cheese
• sour cream (we use the light version)
• toppings – any combo of avocado, tomatoes, cilantro, and jalapeno

How to make Mexican Refried Bean Dip:

Step 1
Sauté veggies. Heat a cast iron skillet to medium-high heat. Add some olive oil, and then the diced onions and peppers. Sauté for a few minutes, or until veggies are soft. Then add the garlic, ground cumin, salt, and pepper – and stir for another minute.

Step 3
Process. Spoon the veggie-bean mixture into a food processor, and pulse until it’s completely pureed. Add butter, fresh lime juice, and pulse again. Then add enough water to get the beans smooth and creamy. (We normally add at least 1/4 cup of water.)

Spread the refried beans back into the skillet, spreading evenly to all sides. (You can refrigerate the dip here and bake later, if desired.)

Recipe FAQs:

Other Delicious Dip Recipes:

• Baked Artichoke Dip
• Black-Eyed Pea Dip
• Sun-Dried Tomato Dip
• Jalapeño Popper Dip with Bacon

Kitchen Tools Used: (affiliate links)

• 10-Inch Cast Iron Skillet
• 11-Cup Food Processor