Tuesday, February 17, 2015

The Best Taco Dip Ever!










TACO DIP!


Originally this recipe was a bit different but this recipe has been changed. It is now asked for by everyone anytime I got to a party.


Ingredients:

  • Two 16oz containers of sour cream (I use 1 light and 1 full fat, light tends to be thinner and easier to mix. But fat, non fat or light are all fine.
  • Two cans of Refried Beans. (I like the spicy salsa personally)
  • One bag of Shredded lettuce or you can shred your own.
  • Two cups of cherry tomatoes cut in quarters.
  • One 2cup bag of "Taco"flavored shredded cheese. If taco is not available mixtures like Nacho or Mexican work well too. This is more for flavor.
  • One 2cup size bag of shredded cheddar cheese.
  • 1/2 cup of sliced olives
  • Two packets of Taco mix. This is the powder you add to ground beef to make tacos. I usually get one taco and one cheesy taco packet.
  • One 13x9 baking pan



  • In a large bowl place both cans of beans. Microwave for about 90 seconds. Just long enough to warm them up. 
  • Spread the beans in even layer on the bottom of the pan.
  • Mix the 2 containers of sour cream with the 2 packets of taco mix. Make sure to mix well. Then layer the sour cream mixture on top of the beans.
  • Cover the sour cream layer with a layer of cheese. I use the taco/nacho flavor here. You should use the whole bag or most of it.
  • Next layer is the shredded lettuce. Cover the tray with a thin layer.
  • Layer tomatoes next,
  • Then Layer the cheese and don't skimp on it. Use the whole bag!
  • Last layer the olives.

*This can be eaten right away or stored in the fridge overnight*


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