Aaron Sanchez's Super Easy Seven-Layer Dip Fiesta Flats

Aaron Sanchez's Super Easy Seven-Layer Dip Fiesta Flats
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About This Recipe 

Last week, we were lucky enough to receive a visit from chef Aarón Sánchez. Stopping by the Latina offices, he and the Ortega team shared news about an exciting new product, the Fiesta Flats. These fun taco shells are a great way to serve appetizers, and chef Aarón has developed some exciting new recipes for Ortega featuring the Fiesta Flats and the Fiesta Flat Minis. Naturally gluten-free, we loved the versatility of these shells, whether you're serving up some of your favorite ceviche or making them a part of your DIY taco bar. 

For our money, one of the best recipes was this super-easy take on a layered dip. For a simple but sure-to-wow-them appetizer, try Aarón Sánchez's Seven-Layer Dip Fiesta Flats!

  • 1 (16-oz) can ORTEGA® Traditional Refried Beans
  • 1 tbsp. ORTEGA® Taco Seasoning or 40% Reduced Sodium Taco Seasoning
  • 1 (12 ct.) package ORTEGA® Fiesta Flats™ Flat Bottomed Taco Shells
  • 1 cup shredded cheese, such as Cheddar or Monterey Jack
  • 1 (16-oz) jar ORTEGA® Salsa, any variety
  • 1 (4-oz) can ORTEGA® Fire-Roasted Diced Green Chiles
  • Shredded lettuce
  • Thinly sliced scallions
  • Diced tomato
  • Sour cream
  1. Preheat the oven to 350°F. Put the refried beans in a saucepan over medium heat and stir in the taco seasoning. While the beans are heating, arrange the Fiesta Flats on a single layer large baking sheet and put them in the oven for 3 to 4 minutes.
  2. When the Fiesta Flats are heated through, remove from the oven and divide the refried beans among them, using a spoon to spread the beans along the bottom of each flat. Top the beans with some shredded cheese, then a spoonful or two of salsa, a few of the green chiles, some shredded lettuce and scallions. Scatter some diced tomato on top of each and top with a dollop of sour cream. Serve at once.
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About this author

Irina Gonzalez,

An NYC-based journalist, web editor, and food writer, she started her career with an internship at Latina magazine while receiving her bachelor’s at New York University. Her work has appeared in Time Out New York, MamasLatinas.com, FamilyCircle.com, TheFrisky.com, GoodHousekeeping.com, and more. When she’s not checking out the latest taco restaurant in New York City, scouring for the best tapas in Barcelona, or dreaming of visiting Alex Atala’s restaurant in Brazil, she’s blogging about her favorite recipes, healthy eating tips and maintaining her 100 pound weight loss on HealthyLatinFood.com. You can always find her on Twitter (@msirinagonzalez) & Instagram (@msirinagonzalez) talking about her latest delicious meal.