Bab's South of the Border Taco Dip

Bab's South of the Border Taco Dip

4
javaqueen 5

"Say 'ole!' with this bold and spicy taco dip that includes all of the flavors I remember from my many vacations in Mexico. One thing I will tell you is that this goes perfectly with an icy cold Mexican cerveza (beer) or Margarita! Enjoy with your favorite taco chips. We especially love the blue corn, and the flavor is perfect with this tasty dip."
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Ingredients

1 h servings 234 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain the excess grease.
  2. Stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. Set aside to cool.
  3. In a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. Layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish.
  4. Spread the cooled beef mixture over the cream cheese.
  5. Top the beef layer with layers of tomato, black olives, Cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.
  6. Lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.
  7. Finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro.

Footnotes

  • Cook's Notes
  • I use my large springform pan for this because it is so pretty once unmolded and you can see all the layers.
  • I leave it up to you to decide if you want to use ground turkey or beef, non-fat or low fat cheeses, hot or mild taco sauce.
  • To make ahead, finish the dip through layering on the Cheddar cheese in Step 3. Tightly cover the dip with plastic wrap and refrigerate. Before serving, finish layering the lettuce, green onions, taco sauce, and ingredients called for in Step 4.

Reviews

4

I used ground turkey instead of ground beef and reduced fat cream cheese/sour cream. I did run the adobo peppers through the blender with a little of the sauce, then added it to the skillet with...

I made this in a spring form pan as the submitter recommended - it makes a nice presentation but a mess to serve. I would prefer to do the first layer as meat and refried beans - I more solid b...

This is DELICIOUS. I took it for a potluck and came home with an empty pan. Makin it again for the superbowl. Thanks Javaqueen

Just like another 7 layer dip. Nothing great.