Taco Dip
Taco Dip might be just the Mexican recipe you are searching for. This recipe serves 8 and costs $1.98 per serving. This condiment has 658 calories, 29g of protein, and 46g of fat per serving. It can be enjoyed any time, but it is especially good for The Super Bowl. 2242 people have made this recipe and would make it again. This recipe from Foodnetwork requires sharp cheddar, taco seasoning mix, iceberg lettuce, and pickled jalapenos. From preparation to the plate, this recipe takes roughly 25 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a pretty good spoonacular score of 77%. If you like this recipe, you might also like recipes such as Taco Dip, Taco Dip, and Taco Dip.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 14.5-ounce can black beans, drained and rinsed
1 1/2 pounds ground beef
2 cups shredded iceberg lettuce
Sliced black olives and/or pickled jalapenos, optional
2 cups shredded sharp Cheddar
2 cups sour cream
Half a 1.25-ounce packet taco seasoning mix, or 3 tablespoons homemade taco seasoning
1 large tomato, chopped
2 tablespoons tomato paste
Tortilla chips, for serving
1 tablespoon vegetable oil
Equipment:
frying pan
baking pan
Cooking instruction summary:
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.
Step by step:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the beef, and cook, stirring occasionally, until completely browned, 8 to 10 minutes.
3. Pour off the excess grease, add the taco seasoning and stir until the beef is well coated.
4. Add the tomato paste, and stir until it darkens to a dull brick red, about 30 seconds.
5. Add 3/4 cup water, bring to a simmer and cook and until the mixture thickens, 2 to 3 minutes.
6. Add the beans, and stir just to warm them through.
7. Remove from the heat, and transfer to an 8-inch square baking dish.
8. 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.
9. Serve with tortilla chips.
Nutrition Information:
covered percent of daily need
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