KRAFT TACO DIP RECIPES

Steps:

• Heat oven to 350°F. In 12-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. In small bowl, place 1/2 teaspoon of the taco seasoning mix; set aside. Add remaining seasoning mix and water to skillet. Heat to boiling. Reduce heat; simmer uncovered 3 to 5 minutes, stirring frequently, until mixture has thickened and liquid has reduced. Pour into medium bowl. Carefully wipe out skillet. Spray with cooking spray.
• Separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Cut each cheese stick into 4 equal pieces. Place 2 pieces of cheese on center of each biscuit round. Fold edges up and over cheese; pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.
• Pour beef mixture into center of skillet. To small bowl with 1/2 teaspoon seasoning mix, add melted butter; blend. Brush biscuits with butter mixture. Bake 23 to 27 minutes or until biscuits are cooked through and deep golden brown on top.
• In large microwavable bowl, microwave Velveeta™ cheese and 1 cup salsa uncovered on High 3 to 4 minutes, stirring every 60 seconds, until smooth. Pour over beef mixture in skillet. Bake 5 minutes. Let stand 5 minutes. Serve with remaining ingredients as toppings.

Steps:

• Preheat oven to 350 degrees F.
• In a skillet, brown ground beef with onion. Drain any excess grease, add taco seasoning.
• Cream together refried beans, sour cream and cream cheese in a mixing bowl.
• Mix in taco sauce and Dorothy Lynch Home Style Dressing & Condiment. Spread into the bottom of a 9x13 baking dish.
• Top with taco meat.
• Top with shredded cheese.
• Bake for 20-25 minutes or until cheese is melted and bubbly around the edges.
• Optional: top with cilantro, tomatoes and black olives or your own favorite taco toppings.
• Serve hot with tortilla chips for dipping.