Beths Taco Dip Recipes

GROUND BEEF TACO DIP

Ground Beef Taco Dip image

Beef up your snack game and serve this easy taco dip with meat. Full of classic flavors, it's a little extra satisfaction for those football-day appetites. -Errika Perry, Green Bay, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 24 servings.

Number Of Ingredients 10

Ingredients

1 pound lean ground beef (90% lean)
3/4 cup water
2 envelopes taco seasoning, divided
2 cups fat-free sour cream
1 package (8 ounces) cream cheese, softened
2 cups shredded iceberg lettuce
1 cup shredded cheddar cheese
3 medium tomatoes, finely chopped
1 medium green pepper, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

In a large skillet, cook and crumble beef over medium heat until no longer pink, 4-6 minutes; drain. Add water and one envelope taco seasoning; cook until thickened. Cool slightly., Beat sour cream, cream cheese and remaining taco seasoning until blended. Spread in a 3-qt. dish; add ground beef. Top with lettuce, cheddar, tomatoes, pepper and olives.

Nutrition Facts : Calories 116 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 378mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.

SCOOP-IT-UP TACO DIP

Scoop-It-Up Taco Dip image

Gather friends around a platter of this delicious taco "dip," with ground beef, salsa, and plenty of cheese.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 12

Number Of Ingredients 8

Ingredients

1 box (4.6 oz) Old El Paso™ taco shells (12 shells)
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (16 oz) Old El Paso™ traditional refried beans
3 cups shredded lettuce
1 cup shredded Cheddar cheese (4 oz)
1 medium tomato, diced
1 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

Heat oven to 375°F. Break taco shells in half; arrange in single layer on ungreased cookie sheet. Bake 5 to 7 minutes.
Meanwhile, prepare ground beef with seasoning mix as directed on box. Heat refried beans as directed on can.
Layer lettuce, beans, seasoned ground beef, cheese, tomato and salsa on large plate. Serve with warm taco shell halves for scooping.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 0 g, TransFat 0 g

TACO DIP

Taco Dip image

This recipe is a hit at all parties and pot lucks, no meat!! If you are a cheese lover, go ahead and add extra. Don't forget the tortilla chips for dipping!

Provided by Cindy Carnes

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 15m

Yield 20

Number Of Ingredients 9

Ingredients

3 (16 ounce) cans vegetarian refried beans
1 (16 ounce) container sour cream
1 (1.25 ounce) package taco seasoning mix
½ cup salsa
½ head iceberg lettuce - rinsed, dried, and chopped
2 tomatoes, chopped
1 onion, chopped
¾ cup chopped black olives
8 ounces shredded Cheddar cheese

Steps:

Place the beans in the bottom of one 9x13 inch clear glass dish.
In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 14.2 g, Cholesterol 21.9 mg, Fat 9.7 g, Fiber 4.1 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 618.4 mg, Sugar 2.6 g

BETH'S TACO DIP

Beth's Taco Dip image

Provided by Melinda Anderson

Categories Bean Cheese Dairy Tomato No-Cook Super Bowl Winter

Number Of Ingredients 13

Ingredients

1 16-oz. can refried beans
8 ounces sour cream
3 medium avocados
16 oz. mild cheddar cheese, grated
10-oz. jar mild taco sauce
1/4 bottle jalapeño sauce
1/2 cup black olives, chopped
1/2 cup scallions, chopped
1 - 1 1/2 cup tomatoes, chopped
1 small onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper

Steps:

Spread beans evenly on the bottom of a baking dish or casserole.
Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers.
Mix together the taco sauce, cheese, jalapeño sauce, olives, scallions, and tomatoes. Spread over the sour cream layer.
Serve with tortilla chips

BETH'S TACO DIP

Beth's Taco Dip image

I found this recipe on epicurious.com about 3 years ago and have made it many times for get togethers. It's always the first thing to go, and I'm asked for the recipe almost every single time. It's yet another layered taco dip, but for some reason, everyone loves this one more than most. I cheat and use a purchased guacamole dip and it's a great make ahead for a crowd.

Provided by lazyme

Categories Beans

Time 20m

Yield 30 serving(s)

Number Of Ingredients 13

Ingredients

16 ounces refried beans
8 ounces sour cream
3 medium avocados
16 ounces cheddar cheese, shredded
10 ounces mild taco sauce
0.25 (5 1/2 ounce) bottle jalapeno sauce
1/2 cup black olives, chopped
1/2 cup scallion, chopped
1 1/2 cups tomatoes, chopped
1 small onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon pepper

Steps:

Spread beans evenly on the bottom of a baking dish or casserole. (I use a quiche dish).
Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers.
Mix together the taco sauce, cheese, jalapeño sauce, olives, scallions, and tomatoes. Spread over the sour cream layer.
Serve with tortilla chips.

Nutrition Facts : Calories 128.9, Fat 10, SaturatedFat 4.6, Cholesterol 20.1, Sodium 223.2, Carbohydrate 5.5, Fiber 2.4, Sugar 1, Protein 5.3

B'S TACO DIP (MEATLESS)

B's Taco Dip (Meatless) image

I honestly believe that this dip is the reason I get invited to get-togethers. It is extremely versatile - you can add just about any veggies you want. I've added olives (not my fave, just cuz I don't like them), jalapenos, and cilantro (delicious if you like it!) and avocado all to rave reviews. By the time you've made it once, you will easily be able to take liberties to adjust it to your taste. Enjoy! Comment with any feedback or tweeking you may have done! Served with tortilla chips. My rule of thumb is one bag of chips per pan.

Provided by Blovesh

Categories Onions

Time 20m

Yield 1 Pan, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces cream cheese (the standard "brick")
8 ounces sour cream
1 (1 1/4 ounce) packet taco seasoning mix
4 ounces taco sauce (I like La Victoria Red, Medium)
2 cups chopped or shredded lettuce
1/2 cup chopped tomato
1/2 cup chopped green onion
2 cups shredded taco cheese or 2 cups cheddar cheese

Steps:

In a medium bowl, microwave cream cheese just to soften.
Add sour cream and taco seasoning mix to softened cream cheese. Blend the mixture well and try to get out all the lumps. Using an electric mixer makes it a much easier task, but I usually just stir it manually.
Spread mixture into the bottom of an inch-deep baking sheet.
Pour taco sauce over the top, spreading it lightly with the bottom of a spoon to cover entire mixture.
Top with remaining ingredients. The order I use is: lettuce, tomato, onion, then cheese. Of course, you can do what you want but it looks really nice when the cheese is on the very top.

BETH'S TEX MEX DIP

Beth's Tex Mex Dip image

This chilled dip is super easy, a little spicy, cheesy and GREAT with tortilla chips!

Provided by BETHMCSHANE

Categories Cold Cheese Dips

Time 2h10m

Yield 24

Number Of Ingredients 4

Ingredients

1 cup shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (4 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix

Steps:

In a medium bowl, mix the Cheddar cheese, sour cream, green chile peppers and taco seasoning mix. Chill at least 2 hours in the refrigerator before serving.

Nutrition Facts : Calories 64.5 calories, Carbohydrate 1.9 g, Cholesterol 13.3 mg, Fat 5.5 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 3.5 g, Sodium 180.3 mg, Sugar 0.4 g

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