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Bab's South of the Border Taco Dip

By: javaqueen

"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."

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

1 pound ground beef
2 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 (8 ounce) packages cream cheese, softened
1 red bell pepper, diced
2 teaspoons lime juice, or as needed
1 cup chopped fresh tomato
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
2 cups chopped iceberg lettuce, divided
1/2 cup chopped green onion
1 (16 ounce) jar taco sauce
2 avocados - peeled, pitted, and diced
2 lime, zested and juiced
1/2 cup sour cream
1/2 cup chopped fresh cilantro

Directions

Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain the excess grease.
Stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. Set aside to cool.
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.
Spread the cooled beef mixture over the cream cheese.
Top the beef layer with layers of tomato, black olives, Cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.
Lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.
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.