Taco dips are the best dips to enjoy at any gathering. They are usually filled with many different ingredients, creating layer upon layer of deliciousness. This appetizer is nothing less than that! I remember my mother making this yummy layered taco dip whenever we would have a holiday party at our house. Everyone always loved it and the dip went fast! Mom learned rather quickly to always make a double batch. Mom said. “It’s always best to have more than less.”
She is so right, firstly this is great for a potluck. It serves loads of people! And secondly, it works well as just a main course. It is delicious either way you enjoy it!
Ingredients
1 pound lean ground beef
8 ounce jar Tostitos taco sauce, hot
8 ounces Philadelphia cream cheese, softened
16 ounces Daisy light sour cream
1 ounce package taco seasoning
16 ounce can Old El Paso fat free refried beans
1 1/2 cups Kraft shredded cheddar cheese
1/2 cup shredded lettuce
1 cup diced tomatoes
2 ounce can sliced black olives, drained
2 green onions, diced
Instructions
Brown the ground beef in a large pan. Drain the fat and add the taco sauce. Mix well and set aside.
In a bowl, beat the cream cheese until smooth. Add the sour cream and taco seasoning. Mix until well combined.
In a 3 quart dish, begin layering in this order – refried beans, cream cheese/sour cream mixture, ground beef, cheddar cheese, lettuce, tomatoes, black olives and green onions.
Chill for 30 minutes prior to serving.
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Quick Tip: Add any chopped fresh veggies you’d like.
