7 Layer Taco Pizza Food

SEVEN LAYER TACO DIP

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
• Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

7 LAYER TACO PIZZA

Steps:

• Drain the pinto beans, reserving 2 tablespoons of the liquid.
• Rinse the beans and puree with the reserved liquid in a blender or food processor.
• Spray a 7 inch nonstick skillet with nonstick spray and set over medium high heat.
• Add 1 tortilla and cook until golden, 1-2 minutes on each side.
• Repeat with remaining 3 tortillas.
• Place a tortilla on each of 4 plates. Spread the bean puree evenly on each tortilla.
• Then top each evenly with the salsa, lettuce, cheese and tomato.

FIESTA 7 LAYER DIP

Steps:

• 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
• 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
• 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

ITALIAN SEVEN-LAYER DIP

Steps:

• Preheat the oven to 350 degrees F.
• For the crostini: Lay the baguette slices on a baking sheet. Brush with the oil and then sprinkle with the salt, garlic powder and some fresh pepper. Bake for 15 minutes, rotating the pan halfway through. Remove the crostini from the oven and set aside. Turn the oven to broil.
• For the dip: In medium bowl, combine the ricotta with salt and pepper to taste. Mix until fully combined, then transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom. Set aside.
• In a large pan with a lid, heat the oil over medium heat. Add the onions, and sweat for 3 to 5 minutes. Add the halved grape tomatoes, chicken stock and garlic and bring to a boil; cover and reduce the heat to low. Cook until the tomatoes have softened and the mixture has thickened, about 15 minutes.
• While the tomatoes are cooking, add the sausage to a saute pan over high heat. Break up sausage with a wooden spoon and cook it through. When the sausage is finished, spoon it directly over the ricotta and spread it out evenly.
• When the tomatoes are done, spoon them over the sausage layer. Top the tomato layer with the sliced pepperoncini, marinated artichokes and roasted peppers. Place the halved ciliegine on top.
• Place the dip under the broiler and broil on high heat until the cheese has browned slightly, 2 to 3 minutes.
• Remove the dip from the broiler and top with the basil. Serve immediately with the crostini.

SEVEN LAYER SPIDER DIP RECIPE BY TASTY

Steps:

• Set up a clear, round corningware dish (i.e. a Pyrex baking dish).
• For your first layer of beans, cook 2 cups (340 G) dry pinto beans in an Instant Pot or Pressure Cooker. Let cool. Transfer to a blender. Add a bit of water and blend to a smooth paste (about 1 cup). Alternatively, you can use an 8 oz can of refried beans.
• Heat 1 tbsp oil in a sauté pan on medium heat and add garlic. Sauté till aromatic.
• Add bean paste and sprinkle in paprika, taco seasoning, and salt to taste. Mix well. Let the beans cook for a few minutes and then take off flame. Spread this paste on the bottom of the bean dip, creating an even layer.
• Then, layer sour cream on top evenly. On top of this, layer the avocados, mashed fully and mixed with the juice of half of a medium-sized lime. (Note: Alternatively, you could use 1 cup store bought guacamole.)
• Then, sprinkle shredded Mexican cheese along the outer layer of the dip to form a ring on top of the avocado.
• Add your finely-diced tomatoes and red onion pieces to a small bowl. Squeeze in the juice of half a medium sized lime. Mix well. (Note: Instead of pico de gallo, you could use 2 tbsp of store bought salsa.) Spread the pico de gallo (or salsa) on top of the cheese ring.
• Sprinkle thinly sliced black olives and thinly sliced green scallions on top.
• To make the spider web: add 2 tbsp of sour cream to a small squirt bottle, thinning out with a little water if needed.. Squeeze out the sour cream and draw a spider web on top of the avocado.
• Top with a friendly olive spider or plastic spider and serve alongside tortilla chips.

7 LAYER TACO DIP

Steps:

• Layer ingredients as indicated above in a 10 inch pie pan.
• Mix ingredients for Layer 3 together and spread on top of layer 2.
• Serve with any corn chips or the chip of your choice.
• All instructions are above with ingredients.

HEALTHIER SEVEN LAYER TACO DIP

Steps:

• Blend taco seasoning mix and refried beans in a bowl. Spread mixture onto a large serving platter. Mix sour cream and Neufchatel cheese in a bowl. Spread over refried beans. Top layers with salsa. Place a layer of tomato, green bell peppers, red bell peppers, green onions, and lettuce over salsa. Sprinkle with Cheddar cheese. Garnish with black olives.