Dip recipe. This breakdown will help ensure it’s a hit with every bite and make assembly even easier!

Ingredients

  • 2 lbs ground beef
  • 2 packets taco seasoning (usually calls for water to mix; follow packet directions)
  • 24 oz container sour cream (roughly 3 cups)
  • 2 jars salsa (each jar should be about 15 oz, choose a medium or mild salsa for a more balanced flavor)
  • 16 oz shredded sharp cheddar cheese (two 8 oz bags)
  • Tostitos chips (or your favorite tortilla chips for serving)

Directions

1. Prepare the Taco Meat

  • Heat the Pan: Set a large skillet over medium-high heat and allow it to warm for a minute or two.
  • Cook the Beef: Add the ground beef, breaking it up into crumbles with a spatula. Stir and cook until browned (about 7–10 minutes). Make sure no pink remains in the meat.
  • Drain the Fat: Carefully drain off any excess grease. You can do this by tilting the pan and using a spoon to remove it or transferring the beef to a strainer and then returning it to the pan.
  • Season the Beef: Add the taco seasoning packets along with the amount of water specified on the packets (typically 1 cup of water per packet).
  • Simmer: Stir the seasoning into the meat thoroughly, then let the mixture simmer for 5 minutes or until thickened. Stir occasionally to avoid sticking.

2. Chill the Taco Meat

  • Transfer to a Serving Dish: Spread the seasoned taco meat evenly in the bottom of a 9×13-inch serving dish or any deep rectangular serving dish.
  • Refrigerate: Cover the dish with plastic wrap and place it in the refrigerator for at least 1 hour. The chilling will firm up the meat layer so that the other layers go on smoothly.

3. Assemble the Layers

  • Sour Cream Layer: Once the taco meat is chilled, remove it from the fridge. Gently spoon the sour cream over the meat layer, spreading it out evenly with a spatula. Try to spread it slowly to avoid pulling up any meat.
  • Salsa Layer: Pour both jars of salsa over the sour cream, then spread it out evenly to cover the sour cream completely. Tip: use a slotted spoon if your salsa has a lot of liquid, as too much liquid can make the dip watery.
  • Shredded Cheese Layer: Sprinkle the shredded cheddar cheese on top of the salsa layer, covering the entire surface for a nice, cheesy finish.

4. Chill Again

  • Refrigerate: Cover the dip and refrigerate for at least another hour before serving. This final chilling helps the layers meld and the flavors develop.

5. Serve

  • Serve with Chips: Place a big bowl of Tostitos chips next to the dish for dipping. You can also provide small serving plates if people want to scoop a portion of the dip onto their own plate.

Optional Additions for Extra Flavor:

  • Chopped Green Onions: Sprinkle a handful of chopped green onions on top of the cheese layer.
  • Diced Tomatoes: Scatter diced tomatoes for added freshness.
  • Sliced Black Olives: Top with black olives for a zesty addition.

Tips:

  • Make-Ahead: This dip can be made a day ahead; just cover it tightly and store it in the fridge.
  • Adjust Spice Level: To make it spicier, use hot taco seasoning or add diced jalapeños to the salsa layer.

This easy-to-make dip should be perfect for your next gathering or family night—enjoy! 🌮😋

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