Taco Dip, as we like to call it in my house, is a recipe I found a few years ago when I was getting ready for our annual “Kickoff to Football Season” Party. I was looking for a new fun dip to try that would be delicious, kid friendly, hearty and a little unique. I found this on allrecipes.com (submitted by BUMBLEBEE6, originally called Fantastic Mexican Dip). What first attracted me to the dish was that there were no beans in it. Beans in dips can be hard. Some people like pinto, some like black. I didn’t want to deal with that so this was perfect. It was a huge hit to say the least. This is now one of my staple dishes for football parties. My daughter loved it so much she asked for it to be served at her end of elementary school party!
Level of Difficulty: Easy
Time Required: Prep Time – 20 min; Cook Time – 10 min.
2 pounds lean ground beef
1 (16 ounce) jar taco sauce
1 (16 ounce) container of sour cream
1 (8 ounce) package cream cheese, softened
1 package taco seasoning mix (or make your own)
1 (16 ounce) package shredded cheddar
1 cup shredded lettuce
2 roma tomatoes, cubed
2 green onions, sliced
1 can black olives, drained and sliced
Special Equipment and Other Items Needed:
This is one of those times that your need something a little nicer than your glass 9 x 13 pyrex. You are assembling the dip in the same dish that you will be serving it in. Try one of these if you don’t already have one!
Preparing Taco Dip:
1. Crumble ground beef in a large, deep skillet. Cook over medium heat until evenly brown.
Drain. Mix in taco sauce and set aside.
2. In a large bowl, mix the sour cream, cream cheese and taco seasoning together. Spread the mixture into a 9 x 13 ceramic dish.
3. Layer the sour cream mixture with the beef mixture, followed by cheddar cheese and lettuce. Top with tomato, green onions and black olives.
4. Serve with tortilla chips
Since I have some tomato haters in my house, I put tomato on only half of the dip. At first, I thought people would laugh, but what did I care? It was my house. I quickly learned that not everyone likes tomatoes and the non-tomato side was eaten before the tomato side. I also put a lot of black olives on the dip and go easy on the scallions. Feel free to add some diced jalapeños if you like. The point is, make it YOUR dip!