Tarantula Taco Dip Or Salad Food

TARANTULA DIP

Steps:

• 1. After browning and draining beef, add taco seasoning mix, continue as directed on taco package. While cooking, preheat oven to 350˚.
• 2. Using two casserole dishes, adding the same ingredients and amounts to each, into an approximate 1 1/2 qts layer as the following: About 2 inches of refried beans (about 1/2 can for each layer).
• 3. Add 1/2 cup salsa, hot in one dish, 1/2 cup mild in the other. You want a good cover layer over beans.
• 4. Next, 1 cup shredded cheese evenly layered over salsa.
• 5. Place 1/2 of seasoned ground beef, divided between two casseroles, evenly layered over cheese.
• 6. Repeat layer of beans for each dish. Repeat layer of salsa - one hot, one mild. Repeat cheese layer. Repeat layer with remaining the seasoned ground beef.
• 7. Top with final layer of cheese, generously covering beef.
• 8. Bake in preheated oven for 30 minutes, until hot and bubbly.
• 9. Serve with corn tortilla chips, or cut wedges of flour tortillas and bake until crispy and golden. Use as dipping chips. Can serve with sour cream and jalapenos. Also, can set on side additional add-ins: chopped tomato, shredded lettuce, green onion, olives.
• 10. Vegetarian Version: Use any of the ground beef substitutes, that works best. You can use a veggie can of chili, but that is not as good as using Crumbles to make the 'beef" layer.
• 11. Gluten Free: There are taco seasoning mixes that do not have gluten in them. Also, you can create a seasoning combo that will mimic the same with a slight thickener. Will post a recipe for that soon.

TACO DIP/SALAD

Steps:

• 1. Spread the can of refried beans on bottom of platter/container of your choice
• 2. Mix 8 oz. sour cream and 1 oz. pack of taco seasoning mix together in a small bowl and spread over the refried beans
• 3. Add shredded lettuce (to your liking), then add shredded cheese (i add almost the whole bag,I leave some to top on the finished dip)
• 4. Add the diced tomato
• 5. Add the sliced black olives
• 6. Top with the rest of the cheese
• 7. Refrigerate at least 1 hour before serving

TACO SALAD DIP

Steps:

• Mix ranch-style beans and refried beans together in the bottom of a shallow casserole dish; season with taco seasoning mix and stir. Spread the bean mixture into an even layer.
• Mix sour cream and onion soup mix together in a small bowl; spread over the bean mixture. Top the sour cream layer with salsa.
• Refrigerate dish until the bean layer firms, about 30 minutes.
• Layer lettuce atop the salsa. Sprinkle tortilla chips in a layer over the lettuce. Finish with a layer of Cheddar cheese.

TARANTULA TOSTADAS (OR TACOS)

Steps:

• Heat oven to 325°F.
• Heat tostada or taco shells in oven as directed on box, usually just a couple of minutes.
• In a 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
• Stir in taco seasoning mix and water.
• Reduce heat to medium and cook uncovered about 5 minutes, stirring frequently, until water has evaporated. Remove from heat.
• Spoon beef mixture into heated tostada or taco shells. Top with cheese, lettuce and tomato.
• Spoon sour cream into small resealable food-storage plastic bag. Seal bag; cut VERY tiny hole in corner of bag. Pipe sour cream over top of each taco to resemble spider web.
• For each spider, top taco with 1 olive, pitted end down. Cut second olive lengthwise into 8 pieces; place around whole olive for legs. For eyes, squeeze 2 dots of sour cream onto top of olive.
• BOO!

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.

TARANTULA TACOS

Steps:

• Heat oven to 325°F. Heat taco shells in oven as directed on box.
• Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook uncovered about 5 minutes, stirring frequently, until water has evaporated. Remove from heat.
• Spoon beef mixture into heated taco shells. Top with cheese, lettuce and tomato.
• Spoon sour cream into small resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe sour cream over top of each taco to resemble spiderweb.
• For each spider, top taco with 1 olive, pitted end down. Cut second olive lengthwise into 8 pieces; place around olive for legs. For eyes, squeeze 2 dots of sour cream onto top of olive.

TACO SALAD DIP

Steps:

• Brown ground beef.
• Drain.
• Add taco seasoning, according to pkg directions.
• Blend cream cheese and sour cream.
• Spread on serving tray or in 9x13 glass dish.
• Sprinkle meat on top of cream cheese/ sour cream mixture.
• Add lettuce, tomatoes, olives and cheese.
• Serve with tortilla chips, Doritoes, etc.