This Easy Taco Salad Dip is a super simple dip that’s packed with flavor and a guaranteed hit at any BBQ this summer. Made with a base of cream cheese and sour cream, then topped with classic taco toppings, everyone will love this easy dip!
I agree to receive personalized emails and advertisements. I don’t know why I always hesitate to share the easy recipes. The hand-scribbled, crumpled, well-used ones that are hidden in the front of my recipe box, but don’t even really need a reference anymore because I’ve made them so many times and know them so much so that I have dedicated them to my memory.
Recently I got better, shared my simple Texan caviar, my almost too easy pulled chicken, and my favorite macaroni salad which I can pretty much make with my eyes closed at this point.This incredibly easy taco dip recipe is one of those recipes, and I was especially hesitant to share it because it seems almost ridiculously simple.
But it’s also a favorite recipe in my house and I’ve been making this taco dip on demand for every party and get together for at least the last decade. Taco Dip is made with a classic cream cheese/sour cream base, seasoned with taco seasoning (you can use a store bought packet or make your own taco seasoning) and topped with all your toppings for your favorite tacos .
Crispy shredded lettuce, warm jalapeños, shredded Mexican cheese and juicy Roma tomatoes always show up on mine, but I’ve heard people add everything from scallions to carrots to theirs. .That’s another thing to love about this taco dip recipe…it’s so versatile. Since I can’t stand olives and Zach feels the same about tomatoes, we usually make this recipe with a line down the center – the olives on its half and the tomatoes
How To Make Taco Salad Dip:
Ingredients:
1 (16 ounce) container nonfat sour cream
1 (8 ounce) package cream cheese, softened
1 (1.25 ounce) package taco seasoning mix
¼ head iceberg lettuce – rinsed, dried, and shredded
1 cup shredded Cheddar cheese
3 medium chopped tomatoes
1 medium green bell pepper, chopped
1 (2.25 ounce) can black olives, drained
Directions:
STEP – 1
Mix sour cream, cream cheese, and taco seasoning together in a medium bowl until smooth. Spread mixture in a 9- or 10-inch round serving dish.
STEP – 2
Top with shredded lettuce, then sprinkle Cheddar cheese, tomatoes, bell pepper, and black olives on top.
Nutrition Facts:
Calories 78% Daily Value *Total Fat 5g 6%Saturated Fat 3g 15%Cholesterol 17mg 6%Sodium 204mg 9%Total Carbohydrate 5g 2%Dietary Fiber 0g 1%Total Sugars 2gProtein 3gVitamin C 6mg 30% Calcium 67mg 5%Iron 0mg 2%Potassium 66mg 1%
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Taco Salad Dips:
One of Laura’s favorite appetizers is just a simple combination of cream cheese, sour cream and taco sauce. She makes a big batch of it every year for the Super Bowl, and we never have to worry about leftovers. Well, Laura, I see your appetizer…and I’m making it with seasoned ground beef, refried beans, cheese, tomatoes, etc. Sure, this version takes a little longer to prepare, but it’s time well spent!
Even though this dip has 10 different layers, it’s actually quite easy to make. While the ground beef is cooking, you can prepare all the other layers. Then put it all together…and enjoy! This taco salad dip is a twist on the classic Tex-Mex dip. This dip is often served with Fritos. While Fritos would be delicious here, I think a good chunky tortilla chip is better. Fritos just aren’t big enough – even Fritos Scoops. I picked up some classic corn tortilla chips like the ones you might find at a baseball game with queso. They worked perfectly for this dip!
One final note about this dip – it’s amazing!! Alright, one more note. You can make this one ahead and serve cold, but I recommend heating up the first 3 layers (refried beans, ground beef, taco sauce mix) then topping with the remaining cold ingredients. The combination of hot and cold here is fantastic!
If you’re looking for a classic Super Bowl appetizer that’s sure to be a crowd favorite, then put this taco salad dip on the list! You can lay it out like I did in these images to highlight each individual layer, or you can just layer it normally and let people be surprised when they dig. Enjoy!
What are the best ways to make Taco Salad Dip ?
I am an Indian living in Germany. I have an insatiable love for mangoes. Germany is not known for the best mangoes. And I miss my Indian Alphanso here. So one day I was shopping at the supermarket and saw these frozen cut mangoes. My desire took over and I had to buy them. I bought them at home and tried. They tasted the worst. So, experimented a bit with them and sorpresa! I made a mango dip and it tastes amazing.
Taco Salad Dip Recipe:
STEP-1
Mix the mangoes in the blender.
STEP-2
Add sugar (if needed). And a pinch of salt. And mix again.
STEP-3
If you want to sweeten the taste of mango, you can add fresh cream to it and stir.
STEP-4
Now add a spoonful of ghee or butter to a pan. Heat for 30 seconds or one minute.
STEP-5
Add 2-3 cloves (per 200g of mangoes), half an inch of cinnamon and 2-3 cardamoms or half a teaspoon of cardamom powder. Let it roast a bit.
STEP-6
Transfer the mixed mixture to the saucepan. Make sure the pan is turned off. Stir vigorously. Now place the pan on the heater and heat it over medium-low heat.
STEP-7
After 5-10 minutes, the mango pulp thickens and becomes icy. For better color, you can add a pinch of turmeric or saffron or food coloring.
STEP-8
Turn off the heat and add half a teaspoon of nutmeg powder and stir.
You can either serve it hot or chill it and enjoy.
I don’t make burritos but I used a number of different cuts of beef for the tacos depending on how much I wanted to spend and if I was making ground meat tacos or something like mason’s tacos that ask pieces of beef. Yes, the cut makes a difference, but the spices and cooking sauces are more important to the flavor in my opinion.
Taco Dip :
Beef is the easiest meat to cook because it offers the most flexibility in how much or how much to cook without worrying about food poisoning. Ground beef can be turned into hamburgers, but can also become so many other dishes.
Cook ground beef in a skillet with a few onions until browned. Then choose your meal:
1. Add taco seasoning and you have the base for delicious tacos or burritos.
2. Add pasta sauce for meat sauce over pasta.
3. Add barbecue sauce for sloppy joes.
4. Add it and fries on a salad for taco salad.
5. Sprinkle it over tortilla chips with queso dip and your other favorite nacho toppings.
Is Taco Bell considered a Mexican dish?
What is Taco Bell?
Taco Bell is an American fast food restaurant chain based in Irvine, California. It serves tacos, burritos, quesadillas, nachos and other tex-mex dishes.It gained popularity in California in the early 1970s as a Mexican-inspired fast food restaurant. Glen Bell founded Taco Bell, which first opened a hot dog stand called Taco Tia at 4912 Laurel Canyon Boulevard in San Fernando, California on March 21, 1946. The company’s website claims it is the “world’s first Mexican-inspired quick-service restaurant”. chain.”
What is Tex Mex Cuisine?
Tex Mex food originated in the southwestern region of the United States. It is a fusion between Mexican and American cuisines. Although dishes can vary from place to place, they are often spicy or hot with lots of cheese added on top or mixed in with other ingredients.Tex Mex cuisine has evolved over time merging with classic Southwestern cuisine.
Tex Mex food is considered Mexican cuisine because it is native to Mexico, but Texan or American due to location and influence. Over time, it has become extremely popular across the United States for its flavor and affordability, making it a common staple at city-wide events such as county fairs. . This form of cooking is also popular in the UK. Tex-Mex cuisine varies from region to region, but has become increasingly common as Texan and Mexican cuisines have merged over time. Many people enjoy this type of cuisine because of its blend of spicy or hot dishes with cheese added on top or mixed with other ingredients for added flavor.
The first mention of Tex-Mex as a term describing “a certain type of cuisine” was in a 1958 New York Times article discussing a restaurant in San Antonio called the Old San Antonio Taco Co., which “combines Mexican food with low cost known as Tex-Mex to American tastes.A later 1961 article on Mexican cuisine in The New York Times explained that it was “generally artisanal rather than sophisticated”, noting that it had become known as the name “Tex-Mex” in some areas.
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