Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Beefy Taco Dip
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- #82635
serves/makes:
ready in:
2-5 hrs
2-5 hrs
4 reviews
ingredients
1 package (8 ounce size) cream cheese, softened
1 cup sour cream
3/4 cup mayonnaise
1 pound ground beef
1 envelope taco seasoning mix
1 can (8 ounce size) tomato sauce
2 cups shredded cheddar or taco cheese
4 cups shredded lettuce
2 medium tomatoes, diced
1 small onion, diced
1 medium green bell pepper, diced
tortilla chips or corn chips
directions
In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Beat on low speed until smooth and combined. Spread the cream cheese mixture on a 12-inch flat plate or serving dish. Place the dish in the refrigerator for 1 hour to set.
Meanwhile, cook the ground beef in a skillet over medium-high heat. Cook, stirring frequently, until the meat is browned. Drain off any excess grease. Return the pan to the heat and stir in the taco seasoning and tomato sauce. Cook, stirring frequently, for 5 minutes. Remove from heat and let the beef mixture cool completely. Spread the cooled beef over the cream cheese layer on the plate. Return the plate to the refrigerator for another hour.
Just before serving, sprinkle the top of the beef layer with the cheese, lettuce, diced tomato, diced onion, and diced bell pepper. Serve with tortilla chips or corn chips for dipping.
nutrition data
320 calories, 29 grams fat, 6 grams carbohydrates, 11 grams protein per serving. This recipe is low in carbs.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
September 6, 2009
this was so easy to make and the hit at the party!!
February 4, 2009
I made this for the Superbowl and everyone loved it.
December 23, 2008
My son says that this is the best taco dip. Thanks for the recipe.
September 15, 2008
very, very, very good !!!