Smokey Taco Bean Dip Food

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.

TACO BEAN DIP

Steps:

• *It'svery easy to make this low fat by substitutung fat free beans, fat free sour cream, fat free miracle whip and no fat or low fat cheese.
• Mix sour cream, mayonnaise, and taco seasoning.
• Spread beans in the bottom of a pan.
• Top with the sour cream mixture.
• Cover and refrigerate for about 4 hours.
• Sprinkle with grated cheese.
• Top with tomatoes, then green onions.
• Enjoy!

SMOKEY TACO BEAN DIP

Steps:

• Mix 1 cup sour cream with refried beans,Tabasco and taco seasoning. Be sure to reserve 1/4 cup sour cream for the final step. Spray baking pan with baking spray, fill pan with bean mixture.
• Top bean mixture with grated cheese, cover pan with foil and bake at 350 degrees for 20 minutes or until dip is heated through.
• Top with red onion, jalepeno, black olives, romaine lettuce, cilantro and tomato.
• Place 1/4 cup sour cream in a plastic baggie, close baggie up. Pierce or slice with scissors, a very small hole on one of the corners of the baggie. Squirt sour cream in a fun design on top.
• Serve with chips.

SPICY BLACK BEAN TACOS

Steps:

• In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
• The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
• Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
• To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

SMOKY PORK & BLACK BEAN TACOS

Steps:

• Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
• Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
• Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.