Individual 7-Layer Dip Bowls

Inspired by your favorite 7-layer dip recipe, these mini tortilla bowls allow you to make a fun taco snack for all to enjoy. Layer in seasoned refried beans, cool Old El Paso™ Crema Mexicana and shredded cheese. Next, add your fresh avocado, tomatoes, onions, and top with taco sauce. The tortilla bowl allows you to taste each delicious flavor of your mini Individual 7-Layer Dip in every bite.
Prep 25 Minutes
Total Time 35 Minutes
Servings 6

Ingredient List

  • 1 tablespoon butter, melted
  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 1 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/3 cup from 1 container (7 oz) Old El Paso™ Crema Mexicana
  • 1 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1 medium avocado, pitted, peeled and chopped
  • 1/2 cup chopped plum (Roma) tomatoes
  • 1/3 cup sliced green onions
  • 1/4 cup Old El Paso™ Mild Taco Sauce
Recipe Continues Below


  1. Heat oven to 375°F. Lightly brush melted butter on all sides of tortilla bowls. Place bowls on ungreased cookie sheet. Bake 5 to 7 minutes or until lightly browned on edges and firm to the touch. Bowls will crisp as they cool. Remove to cooling rack to cool, about 10 minutes.
  2. In small bowl, mix refried beans and 1 tablespoon taco seasoning mix. Spread a heaping tablespoonful bean mixture in bottom of each cooled tortilla bowl. Spread crema over bean layer; top with a heaping tablespoonful of cheese.
  3. Top with avocado, tomatoes and green onions. Drizzle sauce over tops. Serve immediately. Store any remaining bowls in refrigerator.

Expert Tips

  • If you still want some crunch with your Individual 7-Layer Dip Bowls, serve with tortilla chips on the side.
  • If you like to kick it up with a little more heat, top your Individual 7-Layer Dip bowls with Old El Paso™ Medium Taco Sauce.
  • To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado, cut side down, on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.


  • 2 Mini Tortilla Bowls Calories 290 (Calories from Fat 160);  Total Fat 18g (Saturated Fat 9g ,Trans Fat 0g);  Cholesterol 30mg;  Sodium 600mg;  Potassium 280mg;  Total Carbohydrate 24g (Dietary Fiber 4g ,Sugars 2g);  Protein 8g
  • % Daily Value: Vitamin A 8%;  Vitamin C 4%;  Calcium 20%;  Iron 10%
  • Exchanges: 1 Starch;  3 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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