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It seems like we go to a lot of parties and picnics during the summer. It is almost every other weekend. One of the dishes that is always asked for me to bring is Taco dip. I make it at home quite often too. It is a dish that disappears fast. I always have to make 2 trays. Combining the flavors of tacos, taco dip takes tacos up a notch. A fantastic picnic recipe too, taco dip is eaten with chip, nacho chips, crackers, and I have even seen people use veggies like carrots and celery as a scooper. Or, you know, just with a spoon. However you eat it, just watch out for others coming along trying to steal it from you. I wish I was kidding.
Taco dip comes together very easily with almost no prep work involved, with the exception of browning the hamburger meat and chopping up the lettuce. Everything else is opening the container and spreading it out.
Taco Dip Recipe
1lb ground beef
1 package of taco seasoning
1 can refried beans
16 ounces of sour cream
8 ounces of cream cheese
16 ounces of salsa – any style (mild, medium, hot) depending on preference
1 head of lettuce, shredded
Shredded taco cheese
Start by browning the meat. Once browned, drain the grease. Stir in taco seasoning. Add just enough water to wet the seasoning but you do not want the meat to be wet.
Cream the sour cream and cream cheese together using an electric mixer.
In a casserole dish, spread the refried beans on the bottom.
Next add the cream cheese and sour cream, Spread evenly.
Add the ground beef and spread evenly,
Next add the salsa. Spread as evenly as possible
Add a layer of lettuce. Use as much or as little of the head as you like.
Sprinkle with cheese.
Refrigerate until ready to eat.
Left overs, if you are luck enough to have any, last several days , covered, in the refrigerator.