I have served this at parties for many years - everyone loves it and wants the recipe. I've also made it as the main course for a Mexican style dinner with a side of Spanish rice and soft tortillas.
Cheryl's Taco Dip
- 1 pound(s) lean ground beef browned
- 1/2 package(s) Low sodium taco seasoning
- Creamy Bottom
- 1 package(s) 8 oz Cream cheese softened
- 3 tablespoon(s) mayonnaise
- 3 tablespoon(s) sour cream
- 1 tablespoon(s) worchestershire sauce
- 1 teaspoon(s) lemon juice
- 1/2 tsp chili powder
- 1/2 tsp cummin powder
- Large jar of favorite salsa
- 1 Red pepper (optional) finely chopped
- 1/4 cup(s) Green Onion (optional) sliced or chopped
- 1/2 cup(s) Fresh mushrooms (optional) sliced or chopped
- 2 cup(s) Shredded Mexican Cheese
- Lightly brown the ground beef, removing the grease. Add part package of taco seasoning, stir together, set aside (do not dry out beef, add a bit of water if necessary).
- Mix together with a beater Creamy Bottom ingredients, spoon into bottom of 9x13" pan.
- Cover with ground beef mixture.
- Pour salsa on top of ground beef (I use a small jar of Harris Teeter black bean & corn salsa and a part jar of regular medium Pace salsa)
- Add optional pepper, onion and mushrooms, top with cheese and bake in a 350 degree oven until cheese is melted.
- Serve warm with taco chips.
- Can be reheated nicely in a microwave.
This recipe is a personal recipe added by CherylB61 and has not been tested or endorsed by MyRecipes.
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Cheryl's Taco Dip Recipe at a Glance
- COURSE: Dips/Spreads