Tuesday, January 4, 2011

Hot Taco Dip AKA Super Nachos

At a Christmas party we attended early in December, there was a great spread of appetizers, one of them was the typical cold Taco Dip. It was a real blast from the past, and I think I ate way too much of it!

So a few weeks later, I was still jonesin' for the dip, but thought if I made it into a whole meal, I wouldn't feel so bad inhaling a huge portion!  I did black olives on half, as my husband isn't an olive fan. What a fun make-your-own takeout dinner!


Hot Taco Dip aka Super Nachos

Layer in a 9 x 13 pan:
16 oz can vegetarian refried beans
1 pound browned ground beef (or go meatless like I did)
Sprinkle of chili powder over top
Sprinkle of cumin over top
1/2 cup salsa
1 to 1 1/2 cups shredded cheddar cheese
1/2 cup diced tomatoes
1/2 cup diced onions
1 (2.25 oz can) sliced olives

Bake at 350 degrees for 20-30 minutes or until hot. Serve with sour cream, lettuce, cilantro & warmed tortilla chips*.

*To make warmed tortilla chips, dump half a bag or so on a large cookie sheet and warm in a 350 degree oven for 5 to 10 minutes. This works well in the toaster oven, too. My husband won't eat cold tortilla chips now!

Creatively Domestic

Simple Cooking | Easy Cooking

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