3 Ingredient Magic Taco Dip Food

STUPID EASY 3 INGREDIENT NACHO DIP

Steps:

• Layer the 2 packages of cream cheese on the bottom of a glass square 8x8 baking dish.
• Cover evenly with the 2 cans of hormel chili.
• Cover with the shredded cheese (some people use only half the bag -- I use the whole bag, it depends on what the preparer likes).
• Put in microwave (or oven) leave in until cheese in center is bubbly.

TACO DIP

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the beef, and cook, stirring occasionally, until completely browned, 8 to 10 minutes. Pour off the excess grease, add the taco seasoning and stir until the beef is well coated. Add the tomato paste, and stir until it darkens to a dull brick red, about 30 seconds. Add 3/4 cup water, bring to a simmer and cook and until the mixture thickens, 2 to 3 minutes. Add the beans, and stir just to warm them through. Remove from the heat, and transfer to an 8-inch square baking dish.
• Top the beef-and-bean mixture with an even layer of sour cream, then a layer of Cheddar. Sprinkle the tomatoes, lettuce and black olives and jalapeno if using on top. Serve with tortilla chips.

3-LAYER MEXICAN PARTY DIP

Steps:

• Spread the beans over the bottom of a 10" round glass baking dish; cover in guacamole.
• In a separate bowl, combine the sour cream and spices; spread over the guacamole with spatula.
• Sprinkle the top with the cheese, tomatoes, olives and scallions.
• Serve at room temperature or bake in a 425°F oven for 15 minutes and serve hot.

INCREDIBLE AND EASY TACO DIP!

Steps:

• Mix refried beans, taco seasoning and 1-2 T salsa.
• Spread in bottom of 13 x 9 inch pan.
• Spread sour cream on top of refried beans - take all the way to edges.
• Sprinkle corn on top of sour cream.
• Spread guacamole on top of corn and sour cream - take to edges of pan.
• Spread remaining salsa on top of guacamole - take to edges of pan.
• Sprinkle chiles on top of salsa.
• Cover entire dish with shredded cheese. Feel free to use whatever blend you prefer.
• Sprinkle sliced olives on top.
• Cover with plastic wrap and put in refrigerator.
• Take it out of fridge approximately 1/2-1 hour prior to ready to eat. Serve with tortilla chips.