This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Hot Taco Dip
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- #10857
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 pound ground beef
1 package taco seasoning mix
1 pound Cheddar cheese, shredded
1 bottle (8 ounce size) HOT taco sauce (not salsa or picante)
1 carton (16 ounce size) sour cream
1 can ripe black olives, chopped, optional
1 large onion, chopped, optional
nacho cheese tortilla chips
directions
Brown your ground beef and drain off any excess fat. Add the package of taco seasoning mix and follow the directions on the back of the package. While the meat mixture is simmering, combine the rest of the ingredients (except tortilla chips) in a large mixing bowl. Stir until well mixed.
Once the seasoned meat is cooked and water has been absorbed add the meat mixture to the rest of the ingredients and stir until well combined.
Take desired amount of Taco Dip and heat either on the stove or in the microwave until bubbly. Return unused dip to the refrigerator until ready.
Serve with the tortilla chips.
Keeps for about a week in the refrigerator.
cook's notes
This recipe makes quite alot. I often make it when I am having a party when inviting alot of people. You can cut the recipe in half if you wish.
added by
internationalrecipes
nutrition data
294 calories, 25 grams fat, 6 grams carbohydrates, 13 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 3, 2013
The only thing I do different is use velveeta instead of shredded cheddar. It's a rich and gooey delicious dip! Never any left but it's so easy to make that I often make up more.
December 16, 2006
It is delish. Made it several times for potluck at work is the first thing ate by all. I added diced tomatoes and shredded lettuce and diced jalapenos on top to make it look like it wasn't quite as calorie heavy as it is- lol.