HALLOWEEN TACO DIP RECIPES

Name: Taco Dip
Prep time: 25 min
Total time: 25 min
Yield: about 6-1/2 cups.
Cuisine: North America, Mexican
Ingredients: 12 ounces cream cheese, softened; 1/2 cup sour cream; 1 teaspoon chili powder; 1/2 cup salsa; 2 cups shredded iceberg lettuce; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/2 cup chopped tomatoes; 1 can (4-1/4 ounces) sliced ripe olives, drained, optional; Tortilla chips

TACO DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Taco Dip Recipe: How to Make It - Taste of Home image

“This dip recipe is one of my favorites," says Aleta Amick of Madison, Wisconsin. "It’s so easy to make and always goes over well at the parties and large get-togethers I bring it to.”

Provided by Taste of Home

Categories Appetizers

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield about 6-1/2 cups.

Number Of Ingredients 10

Ingredients

12 ounces cream cheese, softened
1/2 cup sour cream
1 teaspoon chili powder
1/2 cup salsa
2 cups shredded iceberg lettuce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped tomatoes
1 can (4-1/4 ounces) sliced ripe olives, drained, optional
Tortilla chips

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.

Nutrition Facts : Calories 90 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 117mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

TEXAS TACO DIP PLATTER RECIPE: HOW TO MAKE IT

Texas Taco Dip Platter Recipe: How to Make It image

When I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. —Kathy Young, Weatherford, Texas

Provided by Taste of Home

Categories Appetizers Dinner

Total Time 01 hours 50 minutes

Prep Time 20 minutes

Cook Time 01 hours 30 minutes

Yield 20 servings.

Number Of Ingredients 19

Ingredients

2 pounds ground beef
1 large onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 can (15 ounces) tomato puree
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 teaspoons salt
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (9-1/4 ounces) corn chips
2 cups hot cooked rice
TOPPINGS:
2 cups shredded cheddar cheese
1 medium onion, chopped
1 medium head iceberg lettuce, shredded
3 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup picante sauce, optional

Steps:

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add next 7 ingredients; cover and simmer for 1-1/2 hours. , Add beans and heat through. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. If desired, serve with picante sauce.

Nutrition Facts : Calories 522 calories, FatContent 24g fat (9g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 1200mg sodium, CarbohydrateContent 47g carbohydrate (9g sugars, FiberContent 8g fiber), ProteinContent 27g protein.

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