Eight Layer Taco Spread Recipes

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LAYERED TACO DIP



Layered Taco Dip image

Go big with this layered taco dip recipe - it is the perfect appetizer for large crowds.

Provided by Jenny Bullistron

Categories     Appetizers

Time 55m

Number Of Ingredients 11

1 pound ground beef
8 ounce jar taco sauce, medium or hot
8 ounces cream cheese, softened
16 ounces sour cream
1.25 ounce package taco seasoning
16 ounce can fat free refried beans
1.5 cups shredded cheddar cheese
1/2 cup shredded lettuce
1 cup diced tomatoes
2 ounce can sliced black olives, drained
2 green onions, diced

Steps:

  • Brown the ground beef in a large pan. Drain the fat and add the taco sauce. Mix well and set aside.
  • In a bowl, beat the cream cheese until smooth. Add the sour cream and taco seasoning. Mix until well combined.
  • In a 3 quart dish, begin layering in this order - refried beans, cream cheese/sour cream mixture, ground beef, cheddar cheese, lettuce, tomatoes, black olives and green onions.
  • Chill for 30 minutes prior to serving.

Nutrition Facts : Calories 440 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

8 LAYER FIESTA DIP



8 Layer Fiesta Dip image

This is so much better than your average 7 layer bean dip! You'll never want to eat that boring dip again! Make sure to try to use the same brand of enchilada sauce....I've found it really makes a big difference in the taste of the entire dish. This recipe is always gone within 20 minutes and every party that I take it to!!!!

Provided by AZRoxy63

Categories     Mexican

Time 45m

Yield 40 serving(s)

Number Of Ingredients 9

3 (10 ounce) cans spicy refried beans or 3 (10 ounce) cans refried beans with jalapeno
1 (8 ounce) can of las palmas red enchilada sauce
16 ounces ultimate guacamole, Ultimate Guacamole
1 (1 1/4 ounce) packet of hot taco seasoning mix
1 (12 ounce) container sour cream
24 ounces shredded cheddar cheese or 24 ounces monterey jack cheese
2 (6 ounce) cans sliced black olives
1/2 cup finely chopped green onion
1 cup finely chopped roma tomato

Steps:

  • Spread unheated beans in the bottom of a 9x11 size glass dish or glass baking pan.
  • Pour enchilada sauce evenly over the beans.
  • Spoon on guacamole and spread evenly.
  • In a separate dish, mix together the taco seasoning and the sour cream until well blended.
  • Spoon this sour cream mixture over the guacamole and spread around evenly.
  • Sprinkle cheese on top of these layers until you have a complete "layer" of cheese.
  • Drain the cans of black olives and sprinkle them evenly on top of the cheese.
  • Do the same with the green onions, and then finally with the diced tomatoes.
  • Cover tightly and chill in refrigerator for about 2 hours.
  • Now, invite a few friends over, set it on the table with some tortilla chips, and watch it disappear!
  • This dish will keep for about a week if tightly covered in the refrigerator.
  • Combine a few spoonfuls of this dip with taco meat and place in tortillas or taco shells for an amazing ready to eat meal!

Nutrition Facts : Calories 121.6, Fat 8.8, SaturatedFat 5, Cholesterol 23.5, Sodium 263.2, Carbohydrate 5.1, Fiber 1.5, Sugar 0.3, Protein 5.9

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