Taco Layer Dip
This recipe is my own take on the seven-layer dip that has populated potlucks and social gatherings.
Fun and simple to make, it feeds a crowd and works well as left-overs–if you can stop eating it!
It’s more a deconstructed taco and works as a layered taco salad.
Recipe: Taco Layer Dip
Recipe Type: Appetizer, entree
Cuisine: Mexican
Author: Julee Morrison
Ingredients
8 oz. sour cream
8 oz. cream cheese
8 oz. salsa (reserve 3 Tablespoons)
1.5 pounds ground beef
1 pkg. taco seasoning
1/2 head lettuce, shredded
1 large onion, chopped
1 pound cheddar cheese, grated
2 ripe tomatoes, chopped
1/2 can pitted black olives, sliced thin
1 avocado from Mexico
jalapeno (optional)
2 large bags plain tostado chips
Instructions
Brown Beef, drain
Mix taco season per directions and simmer 15-20 minutes.
Let cool to room temperature
Combine sour cream, cream cheese and salsa with mixer.
Layer it in this Order: (I use a 13″x9″ pan)
Sour Cream Mixture
Ground Beef
Onions
jalapeno (optional)
Reserved salsa
Lettuce
Cheese
Tomatoes
Black Olives
Garnish with chips and Avocado from Mexico.
Put the remaining chips in a bowl or basket.
This makes one VERY large platter.
Enjoy!
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