How To Make Taco Dip Food

TACO DIP

Steps:

• In a large bowl, beat the cream cheese, sour cream and chili powder until smooth; stir in salsa. Spread cream cheese mixture over a large serving platter. Cover and refrigerate for 15 minutes. , Layer cream cheese mixture with lettuce, cheddar cheese, Monterey Jack cheese, tomato and olives if desired. Serve with chips.

EASY TACO DIP

Steps:

• Mix package of taco seasoning and sour cream.
• Layer beans on bottom of cake dish, then sour cream mixture, add shredded cheese and any other toppings.
• Chill for 30 minutes.
• Serve with doritos or tostitos.

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 I

Steps:

• In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

TACO GRAVEYARD DIP

Steps:

• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
• Heat the oil in a large skillet over medium-high heat. Add the beef, and cook, stirring occasionally, until completely browned, 5 to 7 minutes. Pour off any excess oil. Add about half of the taco seasoning and 1/2 cup water and stir until the beef is well coated. Cook until slightly thickened, 1 to 2 minutes. Transfer to a 9-by-13-inch baking dish and spread out evenly.
• Return the skillet to the heat and add the refried beans. Cook until warmed through, about 5 minutes. Spread evenly over the ground beef mixture. Top the refried beans evenly with the shredded Cheddar.
• Whisk together the cream cheese and sour cream in a medium bowl until smooth and combined. Transfer 2 tablespoons of the mixture to a small piping bag (or small resealable plastic bag) and reserve. Add the remaining taco seasoning to the remaining cream cheese mixture and stir to combine. Spread the cream cheese mixture evenly over the shredded cheese layer. Top with the salsa and spread evenly. Refrigerate while you make the chips.
• Lay one tortilla on a cutting board and trim into a tree with a paring knife. Transfer to one of the prepared baking sheets. Cut tombstones (and other Halloween shapes if you like) out of the remaining tortillas with 2-inch cutters or by hand. Arrange on the prepared baking sheets. Bake, flipping the tortillas halfway through, until crisp and golden brown, about 10 minutes. Let cool.
• Pipe "RIP" on some of the tombstones with the reserved cream cheese mixture and press them into the taco dip. Press the tree and any remaining shapes into the taco dip.
• Cut the lettuce into several pieces, add to a food processor and pulse until finely chopped (you should have about 2 cups total). Spread the lettuce and cilantro around the tortilla chips. Spoon mounds of black olives in front of some of the tombstones. Serve with the remaining chips.

CREAM CHEESE TACO DIP

Steps:

• Using mixer, mix together sour cream, cream cheese, and taco seasoning.
• Pour into clear glass dish, that will hold 7 cups.
• Pour salsa on top of sour cream mix.
• Sprinkle cheese on top of the salsa.
• Cut up the tomatoes and scatter them on top of the cheese.
• Scatter the olives and then the scallions.
• Serve with your favorite chips.

EASY TACO DIP

Steps:

• Mix all ingredients until well blended; cover. Refrigerate several hours or until chilled. Serve with cut-up fresh vegetables or assorted chips.

QUICK AND EASY TACO DIP

Steps:

• In a medium bowl, mix the cream cheese, taco seasoning mix and salsa. Spread the mixture into a shallow serving dish or an 8 inch baking pan. Top with Cheddar cheese. Chill in the refrigerator approximately 1 hour before serving.

TACO DIP RECIPE BY TASTY

Steps:

• For the dip, cook ground beef until brown. Add taco seasoning and stir. Set the beef aside and cook chopped poblano pepper.
• In a saucepan, combine all cheese Pretty much any amount of each will work. Melt over low heat. Stir in milk as needed to reach a medium-thick consistency.
• Add beef and pepper. Stir until well combined. You may need to add more milk at this point.
• For the bowl, preheat oven to 375°F (190°C ). Take a large flour tortilla and warm for a few seconds in the oven. Spray the outside of upside-down oven-safe bowl with canola oil and press tortilla over the top. Cook in oven until brown.
• Fill tortilla bowl with dip.
• Nutrition Calories: 2214 Fat: 156 grams Carbs: 92 grams Fiber: 1 grams Sugars: 59 grams Protein: 107 grams
• Enjoy!