Beef Taco Dip Recipes

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the cheeses, taco sauce, tomatoes, mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve warm with tortilla chips.

Steps:

• 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.

Steps:

• In a large skillet, cook and crumble beef over medium heat until no longer pink, 4-6 minutes; drain. Add water and one envelope taco seasoning; cook until thickened. Cool slightly., Beat sour cream, cream cheese and remaining taco seasoning until blended. Spread in a 3-qt. dish; add ground beef. Top with lettuce, cheddar, tomatoes, pepper and olives.

Steps:

• Preheat oven to 350 degrees
• Brown ground beef over medium heat and drain excess grease
• Add about ½ cup water, two tablespoons of taco seasoning, and salsa.
• Cook until combined
• IN a separate medium bowl, combine refried beans with sour cream and 1 tablespoon taco seasoning
• Spread refried beans and sour cream mixture in bottom of the baking dish
• Next make a ground beef layer by evenly spreading the ground beef on top of the refried beans
• Top with cheddar cheese and bake for 20 minutes, broiling if necessary
• Remove from oven and top with roma tomatoes and green onion

Steps:

• Heat oven to 375°F. Break taco shells in half; arrange in single layer on ungreased cookie sheet. Bake 5 to 7 minutes.
• Meanwhile, prepare ground beef with seasoning mix as directed on box. Heat refried beans as directed on can.
• Layer lettuce, beans, seasoned ground beef, cheese, tomato and salsa on large plate. Serve with warm taco shell halves for scooping.

Steps:

• For the dip, cook ground beef until brown. Add taco seasoning and stir. Set the beef aside and cook chopped poblano pepper.
• In a saucepan, combine all cheese Pretty much any amount of each will work. Melt over low heat. Stir in milk as needed to reach a medium-thick consistency.
• Add beef and pepper. Stir until well combined. You may need to add more milk at this point.
• For the bowl, preheat oven to 375°F (190°C ). Take a large flour tortilla and warm for a few seconds in the oven. Spray the outside of upside-down oven-safe bowl with canola oil and press tortilla over the top. Cook in oven until brown.
• Fill tortilla bowl with dip.
• Nutrition Calories: 2214 Fat: 156 grams Carbs: 92 grams Fiber: 1 grams Sugars: 59 grams Protein: 107 grams
• Enjoy!

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with 1 package taco seasoning mix. Drain and discard grease. Let beef cool completely.
• Stir sour cream, cream cheese, and remaining taco seasoning mix together in a bowl until smooth.
• Spread sour cream mixture onto a baking sheet to cover. Sprinkle about half the Cheddar cheese over the sour cream layer; top evenly with the ground beef, lettuce, and remaining Cheddar cheese, respectively. Spoon salsa over the dip.
• Refrigerate at least 1 hour.

Steps:

• Brown ground beef and drain.
• Add taco seasoning.
• Stir in water, beer, and tomato paste.
• Simmer, covered for 10 minutes.
• Put in oven safe casserole dish or small ramekins.
• Add cheddar cheese to top.
• Bake at 325 degrees for 5 to 10 minutes.
• Serve warm with tortilla chips or in taco shells.

Steps:

• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
• Heat the oil in a large skillet over medium-high heat. Add the beef, and cook, stirring occasionally, until completely browned, 5 to 7 minutes. Pour off any excess oil. Add about half of the taco seasoning and 1/2 cup water and stir until the beef is well coated. Cook until slightly thickened, 1 to 2 minutes. Transfer to a 9-by-13-inch baking dish and spread out evenly.
• Return the skillet to the heat and add the refried beans. Cook until warmed through, about 5 minutes. Spread evenly over the ground beef mixture. Top the refried beans evenly with the shredded Cheddar.
• Whisk together the cream cheese and sour cream in a medium bowl until smooth and combined. Transfer 2 tablespoons of the mixture to a small piping bag (or small resealable plastic bag) and reserve. Add the remaining taco seasoning to the remaining cream cheese mixture and stir to combine. Spread the cream cheese mixture evenly over the shredded cheese layer. Top with the salsa and spread evenly. Refrigerate while you make the chips.
• Lay one tortilla on a cutting board and trim into a tree with a paring knife. Transfer to one of the prepared baking sheets. Cut tombstones (and other Halloween shapes if you like) out of the remaining tortillas with 2-inch cutters or by hand. Arrange on the prepared baking sheets. Bake, flipping the tortillas halfway through, until crisp and golden brown, about 10 minutes. Let cool.
• Pipe "RIP" on some of the tombstones with the reserved cream cheese mixture and press them into the taco dip. Press the tree and any remaining shapes into the taco dip.
• Cut the lettuce into several pieces, add to a food processor and pulse until finely chopped (you should have about 2 cups total). Spread the lettuce and cilantro around the tortilla chips. Spoon mounds of black olives in front of some of the tombstones. Serve with the remaining chips.

Steps:

• Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes.
• Break up any large pieces of beef with spoon, then drain off fat.
• Drain tomatoes, reserving ¼ cup juice.
• Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth.
• Stir in beef mixture, remaining beans, tomatoes and 1 ½ c Monterey Jack cheese until well combined.
• 1 ½ -5 quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1-2 hours on LOW.
• Stir dip to recombine and sprinkle with remaining ½ cup cheese.
• Cover and continue to cook on LOW until cheese is melted, about 5 minutes.
• Sprinkle dip with scallions and serve; dip can be held on WARM or LOW setting for up to 2 hours.