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.
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.
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.
Deep Fried 7-Layer Dip Taquitos
7 Layer Dip Fried Taquitos
Prep time: 2 mins
Cook time: 2 mins
Total time: 4 mins
Serves: 12-14 Taquitos
- 1 16oz Can Old El Paso Traditional Refried Beans
- ½ Teaspoon Cumin
- ½ Teaspoon Chili Powder
- 1½ Cups Guacamole
- ¾ Cup Sour Cream
- 2 Cups Grated Colby Jack Cheese
- Pico De Gallo for serving
- ¼ 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.
Serving size: 2-3 Per person
More 7 Layer Dip Ideas
*I’m in a working relationship with Old El Paso, however this recipe and opinions are my own.