Babs South Of The Border Taco Dip Recipes

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BAB'S SOUTH OF THE BORDER TACO DIP



Bab's South of the Border Taco Dip image

Say 'ole!' with this bold and spicy taco dip that includes all of the flavors I remember from my many vacations in Mexico. One thing I will tell you is that this goes perfectly with an icy cold Mexican cerveza (beer) or Margarita! Enjoy with your favorite taco chips. We especially love the blue corn, and the flavor is perfect with this tasty dip.

Provided by Barbara Kahian

Categories     Cheese Dips and Spreads

Time 1h

Yield 20

Number Of Ingredients 18

1 pound ground beef
2 cloves garlic, minced
2 peppers chipotle peppers in adobo sauce, minced
½ teaspoon ground cumin
½ teaspoon chili powder
2 (8 ounce) packages cream cheese, softened
1 red bell pepper, diced
2 teaspoons lime juice, or as needed
1 cup chopped fresh tomato
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
2 cups chopped iceberg lettuce, divided
½ cup chopped green onion
1 (16 ounce) jar taco sauce
2 medium (blank)s avocados - peeled, pitted, and diced
2 lime (2" dia)s lime, zested and juiced
½ cup sour cream
½ cup chopped fresh cilantro

Steps:

  • Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain the excess grease.
  • Stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. Set aside to cool.
  • In a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. Layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish.
  • Spread the cooled beef mixture over the cream cheese.
  • Top the beef layer with layers of tomato, black olives, Cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.
  • Lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.
  • Finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 6.5 g, Cholesterol 52.8 mg, Fat 19.4 g, Fiber 2.1 g, Protein 9.3 g, SaturatedFat 9.7 g, Sodium 375.7 mg, Sugar 1 g

BAB'S SOUTH OF THE BORDER TACO DIP



Bab's South of the Border Taco Dip image

Say 'ole!' with this bold and spicy taco dip that includes all of the flavors I remember from my many vacations in Mexico. One thing I will tell you is that this goes perfectly with an icy cold Mexican cerveza (beer) or Margarita! Enjoy with your favorite taco chips. We especially love the blue corn, and the flavor is perfect with this tasty dip.

Provided by Barbara Kahian

Categories     Cheese Dips and Spreads

Time 1h

Yield 20

Number Of Ingredients 18

1 pound ground beef
2 cloves garlic, minced
2 peppers chipotle peppers in adobo sauce, minced
½ teaspoon ground cumin
½ teaspoon chili powder
2 (8 ounce) packages cream cheese, softened
1 red bell pepper, diced
2 teaspoons lime juice, or as needed
1 cup chopped fresh tomato
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
2 cups chopped iceberg lettuce, divided
½ cup chopped green onion
1 (16 ounce) jar taco sauce
2 medium (blank)s avocados - peeled, pitted, and diced
2 lime (2" dia)s lime, zested and juiced
½ cup sour cream
½ cup chopped fresh cilantro

Steps:

  • Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain the excess grease.
  • Stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. Set aside to cool.
  • In a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. Layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish.
  • Spread the cooled beef mixture over the cream cheese.
  • Top the beef layer with layers of tomato, black olives, Cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.
  • Lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.
  • Finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 6.5 g, Cholesterol 52.8 mg, Fat 19.4 g, Fiber 2.1 g, Protein 9.3 g, SaturatedFat 9.7 g, Sodium 375.7 mg, Sugar 1 g

SOUTH OF THE BORDER DIP



South of the Border Dip image

Sometimes I double the recipe and serve it as a meal with chopped tomato, sliced avocados and sliced black olives.-Sandy Robideau, Eureka, Montana

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 3-1/2 cups.

Number Of Ingredients 16

1/2 pound ground beef
1 can (15-1/2 ounces) refried beans
1 can (8 ounces) tomato sauce
1 package (1-1/4 ounces) taco seasoning
1 small onion, finely chopped
1/2 green pepper, finely chopped
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
SOUR CREAM TOPPING:
1 cup sour cream
2 tablespoons shredded cheddar cheese
1/4 teaspoon chili powder
GARNISH:
2 cups shredded lettuce
1 cup shredded cheddar cheese
Tortilla chips

Steps:

  • Cook beef over medium heat until no longer pink; drain. Stir in beans, tomato sauce, taco seasoning, onion, green pepper, mustard and chili powder. Bring to a boil, stirring constantly. , Spread mixture into an ungreased pie plate. Combine topping ingredients; spread over beef mixture. Sprinkle with lettuce and cheese. Serve with chips.

Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 238mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

SOUTH-OF-THE-BORDER DIP



South-Of-The-Border Dip image

This south-of-the-border dip is as easy as it is yummy! This is a great dip to serve at football parties, showers or just for family. I got this recipe from my sister, who got it from a former next door neighbor. Enjoy!

Provided by wyzgirl14

Categories     Beans

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 4

2 (16 ounce) cans refried beans
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) carton sour cream
1 (8 ounce) package shredded cheddar cheese (2 cups)

Steps:

  • Combine refried beans and taco seasoning mix; spoon mixture into 12 X 8 X 2" baking dish. (13 X 9" works well.) Spread sour cream over bean mixture. Top with cheese.
  • Bake at 350 degrees for 30 minutes.
  • Serve hot with corn chips or tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 348.8, Fat 23.4, SaturatedFat 14.3, Cholesterol 65.2, Sodium 546.8, Carbohydrate 20.5, Fiber 6, Sugar 0.5, Protein 15.2

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