Bring the taste of a taco salad to your next party with this Taco Salad Chip Dip. It’s a delicious combination of familiar taco ingredients presented in a fun, shareable format.
Ingredients
- 8 oz. Ortega taco sauce
- 8 oz. sour cream
- 8 oz. cream cheese
- 1 lb. ground beef
- 1 pkg. taco seasoning
- shredded lettuce
- 1 large diced tomato
- 1 medium diced onion
- 1 large diced green pepper
- shredded Colby or Cheddar cheese
Dip Preparation
- Mix taco sauce, sour cream and cream cheese.
- Spread on pizza pan.
- Brown meat.
- Drain off fat and add taco seasoning.
- Spread over cream mixture.
- Layer with raw vegetables.
- Top with cheese. Serve with chips.
Calorie: 200
Total cooking time: 30 minutes
Difficulty level: Easy
The Whole Enchilada on Taco Salad Chip Dip
I have to tell you about this adventure I had the other day. It was a regular Tuesday afternoon, the kind that makes you feel like a character in a sitcom where nothing ever happens. I was bored out of my skull and decided to whip up a Taco Salad Chip Dip. Now, this isn’t just any dip, my friends. This is the kind of dip that makes you question your life choices, and then immediately reaffirms them.
An Unholy Alliance: Taco Sauce, Sour Cream, and Cream Cheese
Okay, so the first step is to mix 8 oz. of Ortega taco sauce, 8 oz. of sour cream, and 8 oz. of cream cheese. Now, I know what you’re thinking: “Taco sauce and cream cheese?! What kind of Frankenstein creation is this?” But trust me, the marriage of these seemingly mismatched ingredients results in a flavor offspring that’s as beautiful as Brad Pitt and Angelina Jolie’s kids.
The Pizza Pan Performance
After that wonderful mix, the next step was to spread it on a pizza pan. A pizza pan, you ask? Yes, dear reader, a pizza pan. It’s like a stage for your ingredients to perform on. And like any good dramaturge, you want to make sure the stage is set just right. You don’t want your actors (ingredients) slipping and sliding around.
The Beefy Ballet
Then came the ground beef. As I browned a pound of it in the pan, the aroma was a heady mix of comfort and nostalgia. Despite my valiant efforts, the fat still managed to pool in the corners, like an unwanted guest at a party. So, I had to drain that off and then add the taco seasoning. The beef just sizzled and popped, like a troupe of dancers performing a spicy ballet.
The Creamy Carpet
As the beefy ballet came to an end, it was time to spread it over the creamy carpet of taco sauce, sour cream, and cream cheese. It was like watching a beautiful landscape painting come to life. Except, of course, you get to eat this one.
The Raw Deal: Veggie Layering
The next step involved layering with raw vegetables. And when I say vegetables, I mean a large diced tomato, a medium diced onion, and a large diced green pepper. Now, don’t you dare cook these! They need to retain their crunch, their zest. This is the raw deal, my friends – the unedited, uncensored version of your Taco Salad Chip Dip.
The Cheesy Cherry on Top
The final touch was to top it with shredded Colby or Cheddar cheese. I personally prefer Cheddar, but you do you. The cheese is like the cherry on top, the final dusting of snow on a beautiful winter scene. Except, again, this is a scene you can eat.
And voila! There you have it, a beautiful, delicious Taco Salad Chip Dip. Serve it with chips, or if you’re feeling particularly adventurous, with slices of cucumber or jicama. Remember, food is meant to be fun, so don’t take it too seriously. If you mess up, just laugh and try again. Or better yet, just eat your mistakes. There’s always room for delicious mistakes.
