Thursday, December 29, 2011

Taco Dip

This is the perfect appetizer to take to a party, or better yet, to have at your house when you are hosting.  The recipe makes two pie-sized dips, and they are freezable!  Sometimes, I find that one is enough and freeze the other.  But the last time I made them, the first one was gone in a flash, so I threw the other in the oven...nice back up!  Just remember to have an extra bag of chips on hand, just in case!

  • 1 lb ground meat
  • 1 diced onion (optional - my family actually prefers this recipe without the onion)
  • 1 can refried beans
  • 16 oz sour cream
  • 1 8 oz pkg cheddar cheese (I use sharp)
  • 1 pkg dry taco seasoning mix
  • 1 8 oz jar taco sauce
  1. Brown meat with onion (if using).  Drain.  Add seasoning and sauce.  Simmer. 
  2. Layer refried beans packed into 2 pie pans.  Next layer the meat mixture.  Let cool. 
  3. Spread sour cream over top of meat.  Sprinkle with grated cheese. 
  4. Bake at 350 degrees Farenheit for 20 minutes or until cheese melts. 
Makes 2 pie pan size dips.  Serve with tortilla chips.

Difficulty:  pretty easy, especially if you decide to not use the onion, because then there is no chopping involved
Time:  From start to finish, maybe just under an hour, but you can make these ahead of time, refrigerate or freeze them, and then pop them in the oven right before you want to serve them.  If you are a multi-tasker, you can be making this while you are making dinner the night before your party - you are going to be in the  kitchen anyway, why not accomplish two things?
Source: A friend of my mom's

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