Recipe by Amber B.
"This is a delicious dip that can even be served as an entree along with tortilla chips and a salad. For a tamer version of this dip, use mild taco sauce. Enjoy!"
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1 (16 ounce) can
hot taco sauce
black olives, sliced
jalapeno pepper rings
1 1/2 cups
shredded Cheddar cheese
This was good. I changed it up a little to suit our tastes. I used taco seasoning packet and tomato sauce instead of water for the taco meat, and I added chopped red pepper on top.
Alright...kind of boring. It gets 3 stars because my husband liked it enough.
I make this recipe all the time, boyfriend loves it. The only thing I do differently is instead of refried beans, I add 1/2 to 1 lb of hot sausage with the ground beef to add some more heat and flavor, and makes it a little meatier. He always loved it with the refried beans but raves about it now with the sausage! Thanks Amber for the great recipe!--also wanted to add that I use part sour cream and part cream cheese to make that middle layer a little creamier!
Overall, this turned out great! I also added 1 taco seasoning packet to the ground beef mixture, and I used about 2 1/2 cups of cheese total. I used a mix of shredded "taco cheese" (a blend of cheddar, Monterey Jack, Colby cheeses and spices) and shredded cheddar cheese. I used about 2 cups of cheese before baking and then added the rest about 5 minutes before removing the dish from the oven. This dish took me about an hour to prepare the first time and about 10 minutes to cool, so I would budget time accordingly. Thanks so much for thus great recipe!
This was very good. A few guests said it was too spicy for them and I used mild taco sauce. Another guest won't eat anything with sour cream in it. I will make this again but only do half with the jalapeno rings.
This was outstanding, the whole thing was gone when served at a Longaberger party. I used fat free refried beans and sour cream to make it a bit healthier. I also used part-skim cheese and it turned out great. I will make this again for the next party I attend.
This dip had very good flavor. I made this the night before and used canned tomatoes and only the medium taco sauce. I also only put jalapenos on half to not make it too spicy. Everyone at work thought that is tasted good, but it didn't look very appetizing. When cooked, it became very watery, almost like a soup. I believe that was from the combination of the canned tomatoes and the sour cream. Next time I will serve the sour cream separate. I also think that it could definitely use more of the tomatoes and black olives. For a dip this size 9x13, the amounts recommended did not come close to covering it all.
This was a hit! My mom used to make a similar version. I took out the sour cream and out it on the side for people to add to their plates. I don't like sour cream but I did take a bite and the coolness and cold of the sour cream was a good mix with the spicy of the jalapeno. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Taco Dip II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 266
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