Sunday, February 5, 2012

Taco Dip

Super Bowl Sunday is here and if you're still trying to figure out what to bring to the party, look no further! This yummy dip is a cinch to make and everyone will love it.


First cook up a pound of ground chuck, turkey, or chicken. Using leftover taco meat is a GREAT way to make this dip (which is how it originated in my house in the first place.) But if you do use say...only 1/2 lb. or less of meat then you will need to adjust the measurements of the other ingredients accordingly, otherwise the dip will be too liquidy. It is best when it's a little thicker :)

First of all, I buy these big containers of seasoning. No more spending extra money on taco kits. The way we eat tortillas around here I always have some on hand for an impromptu taco night, and it's no sweat to run to the store for some taco shells if needed.

This also comes in handy because you will need extra taco seasonings for the dip, and the taco kits only comes with a pre-measured amount for cooking the meat.

I cooked up a double batch of meat here- half for a taco dinner (hey, why not, right? Dinner couldn't get any easier.) and the other half for the dip.

You will need 1 15-oz jar of queso or cheese sauce, 1/2 jar (1/2 cup) of salsa, and 1 15-oz can of black beans, drained and rinsed. You will also need to add 1 tsp. cumin and extra taco seasoning, to taste. This is for approx. 1 lb. of meat. If you use leftovers at 1/2 lb. or less, please adjust your measurements.

1 lb. meat + ingredients = 2 qt. casserole dish
1/2 lb. meat + ingredients = 1.5 qt. casserole dish.

Preheat oven to 350*. Place dip mixture into casserole dish and bake for 30 minutes or until heated through. Serve warm with tortilla chips.


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