You can’t celebrate Cinco de Mayo to enjoy these mouthwatering dishes in Mexico. Trust me, when did you successfully stick to eating just one serving of enchiladas or tacos? The same savory and muy Caliente flavors overlap in the North American country’s side dishes, and when it comes to appetizers, this dip recipe won’t disappoint you!
Perfect for parties and family gatherings. You can be self-assured that this recipe dip will please everyone in the household. Yes, even those who abide by Paleo, vegetarian, and vegan diets.
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Ingredients:
1 (16 ounce) jar taco sauce
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
1 cup shredded lettuce
1 tomato, cubed
2 green onions, sliced
1 (2 ounce) can sliced black olives, drained
Directions:
Beat ground beef in a large skillet. Cook over medium-high until evenly-brown.
Drain and mix in the taco sauce. Set aside.
In a large bowl, mix the cream cheese, sour cream, and taco seasoning mix.
Spread the mixture into a medium dish.
Layer the sour cream mixture with beef mixture, Cheddar cheese, and lettuce.
Top with black olives, tomato and green onions.
Ingredients
- 1 (16 ounce) jar taco sauce
- 1 (16 ounce) container sour cream
- 1 (8 ounce) package cream cheese, softened
- 1 (1 ounce) package taco seasoning mix
- 1 (16 ounce) package shredded Cheddar cheese
- 1 cup shredded lettuce
- 1 tomato, cubed
- 2 green onions, sliced
- 1 (2 ounce) can sliced black olives, drained
Instructions
Beat ground beef in a large skillet. Cook over medium-high until evenly-brown.
Drain and mix in the taco sauce. Set aside.
In a large bowl, mix the cream cheese, sour cream, and taco seasoning mix.
Spread the mixture into a medium dish.
Layer the sour cream mixture with beef mixture, Cheddar cheese, and lettuce.
Top with black olives, tomato and green onions.
