Reviewer:

Reviewed: Jan. 24, 2011

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.

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7 users found this review helpful

Reviewer:

Andrea

Reviewed: Nov. 6, 2010

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.

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7 users found this review helpful

Reviewer:

shanbutcher

Cooking Level: Intermediate

Living In: Akron, Ohio, USA

Reviewed: Oct. 29, 2010

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!

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13 users found this review helpful

Reviewer:

ash

Reviewed: Oct. 3, 2010

Alright...kind of boring. It gets 3 stars because my husband liked it enough.

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5 users found this review helpful

Reviewer:

Tracey

Reviewed: May 5, 2010

This was very good. Used a rotisserie shredded chicken instead of the beef. I also used taco seasoning and left out the jalapenos because I didn't have any. It was a crowd pleaser. Will definitely make again.

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3 users found this review helpful

Reviewer:

TaraP

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Ravenna, Ohio, USA

Reviewed: Jan. 19, 2010

This is a great recipe. I have used it several times and its always a hit. I use ground turkey instead of beef for a leaner substitution. I also just use medium salsa, for a quicker replacement for the chopped onion and tomatoes.

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2 users found this review helpful

Reviewer:

DIVALICIOUSONE

Reviewed: Dec. 18, 2009

I get so many compliments on this dish. I took it last year to a New Year's party and they want it back again. It's not your normal nacho/taco dip. Even the kids couldn't stop eating it spicy or not!

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5 users found this review helpful

Reviewer:

Lisa Anne

Reviewed: Oct. 23, 2009

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!

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10 users found this review helpful