Reviewed: Dec. 16, 2011

very easy love this dish

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Reviewer:

MAD101

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Peoria, Arizona, USA

Reviewed: Oct. 2, 2011

Very good dip. I added onion and bell pepper to my beef while cooking used Salsa Verde and green chilies, omitted the sour cream and spread over heated refried black beans topped with shredded cheese and baked til golden brown. Very very tastey, got rave reviews from my classmates

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Reviewer:

Genene

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Jul. 5, 2011

I love this Mexican Taco dip, I liked that it is a warm dip and not cold. I served it with sliced green onions, black olives, and jalapeño.

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Reviewer:

Mrs. Chef Esh

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Jan. 17, 2011

I doubled this, used ground turkey (that I had previously cooked and frozen--we had no water for most of the morning, I was thankful I'd pre-cooked batches of ground turkey a month ago), califlornia ground chili powder (for the same flavor but less heat) and reduced fat cream cheese. I threw everything in my small crockpot this morning and let it go until lunchtime. The boys loved it!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 16, 2011

Excellent and super Easy!!

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Reviewer:

Melissa

Reviewed: Jan. 10, 2011

this was awesome.....added some chopped black olives. doubled and layered as other reviewers suggested.......in 9x13 spread cream cheese (2-8oz blocks), salsa (26 oz jar), seasoned cooked ground beef, 8oz shredded cheddar cheese....baked at 375 til hot. YUM!!!

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Reviewer:

timnlia

Reviewed: Aug. 15, 2010

Wow! This was SO good! There were absolutely no leftovers, and I now have another dip to add to my party list! I added salt, pepper, garlic powder, and onion powder to the ground beef, as well as a little extra chili powder. Then I added the salsa (also used about 1/4 cup extra) and let simmer. I then moved it to my tiny crock pot and added the cream cheese, 1/2 cup of mexican blend cheese, and 1/4 block Velveeta. It stayed deliciously warm and cheesy for hours! Served with restaurant style tortilla chips, and it was a hit!

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Reviewer:

Ashley

Cooking Level: Intermediate

Home Town: Crystal River, Florida, USA

Living In: Kissimmee, Florida, USA

Reviewed: Apr. 1, 2010

Very good and easy!

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Reviewer:

khbunny83

Cooking Level: Intermediate

Living In: Canton, Illinois, USA

Reviewed: Mar. 31, 2010

This is a great way to use up leftover taco meat. I used taco meat with taco seasonings already in it since I had some to use up. Turned out great. Thanks for sharing!

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Reviewer:

Leslie

Cooking Level: Intermediate

Reviewed: Mar. 12, 2010

Delicious and simple! I loved the suggestion from another cook who said to layer everything. So layer is what I did starting with the cream cheese, beef/chili powder then cheese on top, cooked until the cheese was bubbly and my husband, children and I loved it!

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5 users found this review helpful