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Preheat oven to 350 degrees F.
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In a large skillet over medium-high heat, stir together refried beans, green chiles and ¼ teaspoon each salt and black pepper. Cook for 3-4 minutes and then transfer to a pie dish or 9x9-inch pan, spreading into an even layer.
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Return skillet to burner. Add oil to skillet and heat over medium-high heat. Add ground beef and cook, breaking up the meat with a spatula, until cooked through and no longer pink, about 6-7 minutes. Using a slotted spoon transfer ground beef from skillet to a paper towel lined plate, reserving some of the grease in the skillet. Add onion to skillet and cook until translucent, about 5-7 minutes. Add garlic and cook for 1-2 minutes.
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Add cream cheese to skillet and cook, stirring occasionally, until melted, smooth and creamy. Stir in cooked ground beef, taco seasoning, ¼ teaspoon each salt and black pepper; and cook for 1-2 minutes. Pour ground beef mixture over the beans in the pie dish, spreading into an even layer.
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Meanwhile, in a small saucepan, bring 1 cup of water to a boil. Stir in 1 cup of rice. Remove from heat and cover. Let stand for 5 minutes, or until water is absorbed. Fluff rice with fork and set aside.
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Top ground beef mixture with corn and top corn with rice. Cover rice with grated cheese.
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Bake dip in preheated 350 degrees F oven for 20-25 minutes, or until cheese is melted and dip is hot and bubbly.
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Serve immediately with tortilla chips and topped with desired fresh toppings including shredded lettuce, diced tomatoes and avocados.