The ample toppers on this meaty taco dip will satisfy the biggest appetite. Olé!
Ground Beef Taco Dip
1 lb. lean ground beef
3/4 cup water
2 envelopes 25% less sodium taco seasoning
1 (8 oz.) cream cheese (Neufchâtel cheese can be substituted), softened
1 (16 oz.) sour cream (light or regular)
2 cups shredded iceberg lettuce
1 cup shredded cheddar cheese
1 (10.5 oz.) Cherubs salad tomatoes, chopped (3 medium tomatoes can be substituted)
1 (2-1/4 oz.) can sliced ripe olives, drained
In a large skillet, brown the ground beef over medium heat; drain. Add water and one envelope taco seasoning; cook until it becomes more concentrated. Turn off the burner. With an electric mixer, beat cream cheese until fluffy. Beat in sour cream, and then beat in the remaining envelope of taco seasoning; blend well. Spread cream cheese mixture in a 3 qt. dish, add ground beef evenly over cream cheese layer, and then top with lettuce, cheese, tomatoes, and olives.
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