Mexican Taco Dip Food

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 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.

FIVE LAYER MEXICAN DIP

Steps:

• Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
• Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
• Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
• In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
• Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

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.

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.

FANTASTIC MEXICAN DIP

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black 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.

FANTASTIC MEXICAN TACO DIP

Steps:

• In a skillet, mix the beef and taco sauce.
• and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix.
• Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, cheddar cheese and lettuce.
• Top with tomato, green onions and black olives and server with tortilla chips.

EASY MEXICAN TACO DIP

Steps:

• With your mixer on medium speed, beat the cream cheese spread until creamy.
• Add the taco seasoning mix to the cream cheese.
• Beat until well blended.
• Spread onto bottom of a quiche dish or a 9 inch flat bottomed bowl or pie plate.
• Add the remaining ingredients in layers over the cream cheese mixture.
• Cover and refrigerate for a minimum of 1 hour before serving.
• Serve with tortilla chips.
• Garnish with chopped fresh cilantro.

MEXICAN TACO DIP

Steps:

• In an 8" or 9" pie plate, spread refried beans to cover bottom.
• In a small mixing bowl, beat together cream cheese, sour cream, 2 tsp cilantro, taco seasoning, and chopped black olives. Pour and spread this mixture evenly over refried beans.
• Next, pour on the salsa. Sprinkle with lettuce, then cheese, then 2tsp cilantro.
• Serve with tortilla chips.

CREAMY TACO DIP

Steps:

• In a large bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside. , Spread the refried beans over the bottom on a serving platter or 13x9-in. dish. Spread cream cheese mixture over the beans, leaving about 1 in. uncovered around the edges. Top layer with lettuce, cheese, tomato, olives and chiles. Serve with tortilla chips.

FRENCH DIP TACOS

Steps:

• Place roast in a 5- or 6-qt. slow cooker; sprinkle evenly with soup and dressing mixes. Add broth and Worcestershire sauce. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast from slow cooker. Skim fat from cooking juices; keep warm. Shred beef with 2 forks; serve in tortillas with toppings as desired. Serve with juices for dipping.

EASY LAYERED TACO DIP

Steps:

• Combine cream cheese, sour cream, and taco season using a hand mixer.
• Place the lettuce on the bottom of a small casserole dish.
• Spread the cream cheese mixture on the lettuce.
• Layer the rest on top of the cream cheese mixture.
• Chill for at least one hour.
• Serve with your favorite chips.

BEEFY TACO DIP

Steps:

• In a small bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread on a 12- to 14-in. pizza pan or serving dish. Refrigerate for 1 hour. , In a saucepan over medium heat, brown beef; drain. Add taco seasoning and tomato sauce; cook and stir for 5 minutes. Cool completely. Spread over cream cheese layer. Chill. , Just before serving, sprinkle with cheese, lettuce, tomatoes, onion and green pepper. Serve with chips.

LEFTOVER TACO MEXICAN DIP

Steps:

• Spread the bottom of a sprayed 8x8 casserole with the beans.
• Layer the spanish rice (if using) and taco meat on top of the beans.
• Pour the salsa over the rice and taco meat.
• Sprikle the cheddar cheese on top.
• Bake at 375 for 35 minutes or until heated through.
• Serve over shredded lettuce as a salad or with tortilla chips as a dip!

CALIFORNIA TACO DIP

Steps:

• In a bowl, mash the avocados and mix in the lemon juice. In a separate bowl, mix the sour cream, mayonnaise, and taco seasoning.
• Spread the refried beans over the bottom of a large serving platter or bowl. Top with avocado mixture. Spread sour cream mixture over the avocado, and sprinkle with cheese. Layer cheese with green onions (just the green part), then tomatoes, and top with the olives. Cover, and chill in the refrigerator 2 to 4 hours before serving.