Taco Loco Dip Recipes

TACO LOCO DIP

Steps:

• Mix sour cream and seasoning mix in medium bowl until blended.
• Add tomatoes, lettuce and 3/4 cup cheese; mix lightly.
• Spoon into shallow serving dish; top with remaining cheese and olives.

TACO DIP I

Steps:

• In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

TACO DIP

Steps:

• In a large bowl, beat the cream cheese, sour cream and chili powder until smooth; stir in salsa. Spread cream cheese mixture over a large serving platter. Cover and refrigerate for 15 minutes. , Layer cream cheese mixture with lettuce, cheddar cheese, Monterey Jack cheese, tomato and olives if desired. Serve with chips.

GROUND BEEF TACO DIP

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.

TACO DIP IN A JAR

Steps:

• In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Heat to simmering; cook 1 to 2 minutes or until thickened. Remove from heat. Stir in refried beans.
• In 6 (8-oz) wide-mouth glass jars, evenly layer beef mixture, sour cream, guacamole and salsa. Sprinkle with cheese. Garnish with chile slices and cilantro. Serve immediately with tortilla chips.

TACO DIP RECIPE BY TASTY

Steps:

• For the dip, cook ground beef until brown. Add taco seasoning and stir. Set the beef aside and cook chopped poblano pepper.
• In a saucepan, combine all cheese Pretty much any amount of each will work. Melt over low heat. Stir in milk as needed to reach a medium-thick consistency.
• Add beef and pepper. Stir until well combined. You may need to add more milk at this point.
• For the bowl, preheat oven to 375°F (190°C ). Take a large flour tortilla and warm for a few seconds in the oven. Spray the outside of upside-down oven-safe bowl with canola oil and press tortilla over the top. Cook in oven until brown.
• Fill tortilla bowl with dip.
• Nutrition Calories: 2214 Fat: 156 grams Carbs: 92 grams Fiber: 1 grams Sugars: 59 grams Protein: 107 grams
• Enjoy!

TACO DIP

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.

EASY LAYERED TACO DIP WITH GROUND BEEF

Steps:

• Preheat oven to 350 degrees
• Brown ground beef over medium heat and drain excess grease
• Add about ½ cup water, two tablespoons of taco seasoning, and salsa.
• Cook until combined
• IN a separate medium bowl, combine refried beans with sour cream and 1 tablespoon taco seasoning
• Spread refried beans and sour cream mixture in bottom of the baking dish
• Next make a ground beef layer by evenly spreading the ground beef on top of the refried beans
• Top with cheddar cheese and bake for 20 minutes, broiling if necessary
• Remove from oven and top with roma tomatoes and green onion

LOCO MOCO SHORT RIB TACOS RECIPE BY TASTY

Steps:

• Season the short ribs on all sides with the salt and pepper.
• Turn the Instant Pot to sauté mode and set the timer to 40 minutes. Add the canola oil and heat until shimmering. Sear the short ribs on all sides until golden brown, 3-4 minutes per side. Remove the short ribs from the Instant Pot.
• Add the 1-inch onion pieces, crushed garlic, soy sauce, Worcestershire sauce, beef stock, and sugar to the Instant Pot and stir to combine. Return the short ribs to the pot, secure the lid, and set the valve to sealing. Pressure cook for 45 minutes. Let the pressure naturally release for 15 minutes, then manually release the remaining pressure. Remove the short ribs from the Instant Pot and transfer to a bowl to cool. Strain the braising liquid, discarding the solids, and transfer to the refrigerator to cool for 1-2 hours, until the fat rises to the surface and solidifies.
• Once the meat is cool enough to handle, remove the bones and any tough connective tissue, and break up into bite-size pieces. Cover the meat and refrigerate until ready to use.
• Once the braising liquid has cooled, remove from the refrigerator. Reserve 2 tablespoons of the solidified fat and discard the rest. Reserve the braising liquid.
• Melt the reserved fat in a medium skillet over medium heat. Add the diced onion and cook until softened and beginning to caramelize, 8-10 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Add the ketchup and stir to incorporate. Add the flour and stir to coat evenly. Cook for 2-3 minutes, until the flour is no longer raw. Pour in the reserved braising liquid and whisk until everything is well incorporated. Bring to a simmer and cook for 4-6 minutes, until thickened. Transfer 1 cup of the gravy to a liquid measuring cup and set aside.
• Add the reserved short rib meat to the remaining gravy in the pan and cook until heated through, about 5 minutes. Season to taste with salt and pepper.
• Using an immersion blender, blend the reserved gravy until smooth.
• Make the rice taco shells: Add the steamed rice and ½ cup (60 g) flour to a food processor and pulse 10-12 times, until the rice is broken down and a sticky, dense dough begins to form.
• Transfer the dough to a floured surface and sprinkle with more flour. Knead for 1-2 minutes, until the dough is still tacky, but not so much that it sticks to your hands, adding more flour little by little as necessary.
• Portion the dough into 8 equal pieces, each about 3 ounces/the size of a lime. With wet hands, roll each piece into a smooth ball.
• Add the remaining 2 cups of flour to a plate or baking sheet.
• Set a sheet of parchment paper in front of you and spray a small circle on either side with nonstick spray. Place a rice ball on a circle and fold the other side of the parchment over to cover. Press down with a skillet to flatten the rice ball into a 4-inch-wide circle. Gently roll over the tortilla with a rolling pin to thin, if necessary. Carefully remove the tortilla from the parchment paper and dredge in the flour. Set aside and repeat with the remaining tortillas.
• Heat the canola oil in a large skillet over medium-high heat until the temperature reaches 375°F (190°C).
• Working 1 at a time, fry each tortilla for 45-60 seconds, then carefully flip (the tortilla should puff up) and fry for another minute or so, until golden brown on both sides. Remove the tortilla from the pan and shake off any excess oil, then transfer to a paper towel-lined plate to drain before gently placing into a taco stand to shape. Season lightly with salt. Repeat with the remaining tortillas.
• Assemble the tacos: Fill each rice tortilla with about ½ cup of the short rib meat. Top each taco with a fried egg and drizzle with the gravy. Garnish with green onions and black pepper.
• Enjoy!