SAVE MONEY. SAVE TIME.
Here’s an easy idea for lunches: bean dip and chips. It’s perfect for my husband because it is quick and easy to make, can be frozen, and has protein— according to my husband, a meal just isn’t a meal without meat or protein! Anyway, all you need for this is a few ingredients and you’ve got yourself a Mexican meal! This recipe can be altered to your taste buds and whatever you have on hand. These are just the few ingredients we always have on hand, making it easy to whip up.
- refried beans
- shredded cheese (whatever kind you prefer, we usually have cheddar or colby jack on hand)
- Taco Bell sauce
- taco meat (optional)
1. Combine refried beans, cheese, sauce, and meat.
We do not measure these at all, just base it on what you like and play around with it.
Cream cheese, sour cream, peppers, and anything else you like with your mexican food can be added also.
2. Put in container and freeze. Just warm up in the microwave when you’re ready to chow down!
I make one batch of bean dip whenever we have tacos for supper. Then I just add some leftover taco meat to the leftover bean dip and my husband takes it for lunch that week sometime. I also make this recipe at the beginning of the month sometimes and use 3-4 cans of refried beans to make several lunches up to freeze. It is such a quick and easy recipe; I hope you find it helpful.