Beef And Black Bean Taco Dip Food

BEEF AND BLACK BEAN TACO DIP

Steps:

• Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes.
• Break up any large pieces of beef with spoon, then drain off fat.
• Drain tomatoes, reserving ¼ cup juice.
• Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth.
• Stir in beef mixture, remaining beans, tomatoes and 1 ½ c Monterey Jack cheese until well combined.
• 1 ½ -5 quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1-2 hours on LOW.
• Stir dip to recombine and sprinkle with remaining ½ cup cheese.
• Cover and continue to cook on LOW until cheese is melted, about 5 minutes.
• Sprinkle dip with scallions and serve; dip can be held on WARM or LOW setting for up to 2 hours.

BEEF STEAK AND BLACK BEAN SOFT TACOS

Steps:

• 1.Combine ½ cup salsa, chili powder and 1 teaspoon cumin. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• 2.Combine 1 cup beans, remaining ½ cup salsa and ½ teaspoon cumin in medium microwave-safe bowl. Mash with fork into chunky paste. Cover and microwave on HIGH 1 to 2 minutes or until hot, stirring once. Keep warm.
• 3.Meanwhile, heat 1-½ teaspoons oil in large nonstick skillet over medium-high heat until hot. Remove steaks from marinade; discard marinade. Cooking in batches, place steaks in skillet (do not overcrowd) and cook 2 to 3 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Remove steaks from skillet; keep warm. Repeat with remaining steaks and oil.
• 4.Spread bean mixture evenly on tortillas. Cut steaks into 4 pieces each and divide evenly among tortillas. Top beef with remaining beans and toppings, as desired. Fold tortillas in half to serve.
• Beef. It's What's For Dinner

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.

TACO DIP

Steps:

• Place the beans in the bottom of one 9x13 inch clear glass dish.
• In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve.

VELVEETA CHEESE DIP WITH BEANS

Steps:

• Brown ground beef in a skillet; drain excess grease if needed. Add packet of taco seasoning, stir and set aside.
• In a medium saucepan, melt butter; add flour and stir for 30 seconds.
• Add milk, whisking constantly until the mixture thickens.
• Add Velveeta (cubed) and shredded cheddar cheese and stir until melted.
• Add drained beans and seasoned ground beef. Stir to mix. Heat until desired temperature.
• Serve with tortilla chips.

BEEF AND BEAN TACO CASSEROLE

Steps:

• Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
• In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
• Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

LAYERED TACO DIP WITH REFRIED BEANS

Steps:

• Spread heated and smooth refried beans onto a large serving platter or in a transparent glass pie plate. The size of the platter will be the size of your dip, so if you choose to use a large platter, just make sure you use more than one can so the dip is deep enough in thickness.
• Mix 16 oz tub of sour cream and taco seasoning together in a small bowl.
• Using a spatula, carefully spread sour cream on top of the refried beans.
• Add medium or mild salsa on top of the sour cream mixture, carefully keeping the salsa inside the sour cream ring for presentation.
• Finally, top taco dip with lettuce, cheese, black olives, fresh tomatoes, and/or diced avocado.
• Cover and Refrigerate dip until ready to serve.
• Serve with crunchy tortilla chips.

BEEF & BEAN TACOS

Steps:

• In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Spoon beef mixture into taco shells; serve with toppings of your choice.

ZESTY BEEF AND BEAN DIP

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium heat. Cook beef and onion in skillet 8 to 10 minutes, stirring occasionally, until beef is brown; drain well.
• Stir in refried beans and tomatoes. Cook 3 to 4 minutes, stirring occasionally, until hot. Stir in 3/4 cup of the cheese.
• Spoon dip into serving dish or 1 1/2- to 2-quart slow cooker on Low heat setting. Dip will hold up to 2 hours in slow cooker. Top with remaining 1/4 cup of cheese. Serve with tortilla chips.

TACO DIP

Steps:

• In a large skillet, brown the ground beef. Add in minced garlic once the beef is browned and continue to cook.
• When meat is cooked, drain the grease then add in the taco seasoning and 2-3 tablespoons of water. Stir and cook until the water has cooked off and the sauce has thickened down, Add in your sriracha at this point. Make sure that the meat is seasoned well, as this is what brings the flavor to your dip.
• Cool the taco beef completely.
• Spread refried beans on the bottom of either a 13x9 dish or a 10x8 dish-depending on how thick or thin you want your layers. I used 10x8 in the photos shown.
• Spread the seasoned meat evenly over the bean layer.
• Spread the sour cream on top of the meat layer.
• Top the sour cream with the cheese.
• Over the cheese, sprinkle the olives, peppers, onion, tomatoes, avocado and jalapeno.
• Cover and refrigerate until serving. Serve with tortilla chips or veggies, or even lettuce cups.

GROUND BEEF TACO DIP

Steps:

• In a large skillet, cook and crumble beef over medium heat until no longer pink, 4-6 minutes; drain. Add water and one envelope taco seasoning; cook until thickened. Cool slightly., Beat sour cream, cream cheese and remaining taco seasoning until blended. Spread in a 3-qt. dish; add ground beef. Top with lettuce, cheddar, tomatoes, pepper and olives.

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.

EASY LAYERED TACO DIP

Steps:

• In a small mixing bowl, mix together refried beans and green chiles. Spread mixture into the bottom of a 9-inch pie plate or square baking dish.
• Beat cream cheese, sour cream and half a packet of taco seasoning together until smooth and creamy. Spread into the bottom of dish over refried beans mixture.
• Spread salsa on top of cream cheese mixture.
• Top with cheese, olives, tomatoes and green onions.
• Keep refrigerated until ready to serve. Serve with tortilla chips.

EASY BEEF N' BEAN TACO DIP

Steps:

• Brown, rinse and drain ground beef.
• Combine cooked ground beef, salsa, refried beans, cheddar cheese, and mozzarella cheese in a large, microwave-safe bowl.
• Microwave for five minutes; stir; microwave for another five minutes.
• Serve hot with tortilla chips and a dollop of sour cream.
• Refrigerate leftovers and reheat in microwave.

EASY LAYERED TACO DIP WITH GROUND BEEF

Steps:

• Preheat oven to 350 degrees
• Brown ground beef over medium heat and drain excess grease
• Add about ½ cup water, two tablespoons of taco seasoning, and salsa.
• Cook until combined
• IN a separate medium bowl, combine refried beans with sour cream and 1 tablespoon taco seasoning
• Spread refried beans and sour cream mixture in bottom of the baking dish
• Next make a ground beef layer by evenly spreading the ground beef on top of the refried beans
• Top with cheddar cheese and bake for 20 minutes, broiling if necessary
• Remove from oven and top with roma tomatoes and green onion

BEEF, BLACK BEAN, AND CORN NACHOS

Steps:

• Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is very tender, about 8 minutes. Add beef and sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, oregano, and sugar; stir 30 seconds. Add beans, corn, and tomato sauce. Cover; simmer until beef is cooked through, stirring occasionally, about 8 minutes. Mix in cilantro and lemon juice. Season with salt and pepper.
• Line 8 serving bowls with tortilla chips. Spoon beef mixture over chips. Top with cheese and sour cream.

BEEF AND BLACK BEAN TACO FILLING

Steps:

• Season the ground beef with cumin, chili powder and salt. Brown the beef and drain it. Add the remaining ingredients and simmer until the liquid is gone, about 30 minutes.