Layered Ranch Taco Dip Recipes

EASY LAYERED TACO DIP

Steps:

• In a small mixing bowl, mix together refried beans and green chiles. Spread mixture into the bottom of a 9-inch pie plate or square baking dish.
• Beat cream cheese, sour cream and half a packet of taco seasoning together until smooth and creamy. Spread into the bottom of dish over refried beans mixture.
• Spread salsa on top of cream cheese mixture.
• Top with cheese, olives, tomatoes and green onions.
• Keep refrigerated until ready to serve. Serve with tortilla chips.

LAYERED CREAMY TACO DIP

Steps:

• In a bowl, beat the cream cheese, sour cream, mayonnaise and taco seasoning until smooth. Spread onto a 12-in. round serving plate. Spread with taco sauce; sprinkle with mozzarella cheese, green pepper, onions and tomato. Cover and refrigerate until serving. Serve with tortilla chips.

SEVEN LAYER TACO DIP

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
• Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

LAYERED RANCH TACO DIP

Steps:

• In a 10-12 in pie plate, spread the refried beans.
• In a small bowl, combine the sour cream and dressing mix and spread over the beans.
• Place other ingredients on top of sour cream mixture in this order. Lettuce, tomatoes, olives, onions and bell pepper, avocado.
• Then sprinkle with cheese and enjoy with tortilla chips.

BIRRIA TACOS

Steps:

• Preheat the oven to 300 degrees F.
• For the beef: Combine the ancho, New Mexico and de arbol chiles, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Continue to simmer for 12 to 14 minutes while you sear the beef.
• Heat the oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. In two batches, sear the beef, browning on all sides, about 6 minutes per batch. Transfer the beef to a plate.
• Using an immersion blender, blend the chile and tomato mixture until smooth.
• Add the blended sauce to the Dutch oven, scraping the pan to release any bits stuck to the bottom. Add the meat back to the pot with any juices from the plate. Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon sticks and bay leaves. Bring to a simmer, cover and transfer to the oven. Cook until the beef is very tender, about 3 hours.
• Remove the beef to a bowl and shred with 2 forks. Set aside.
• For the tacos: To build the tacos, grab a tortilla and dip it in the warm braising liquid. Lay the tortilla on a griddle over medium heat, top with a couple of tablespoons of the mozzarella and 2 to 3 heaping tablespoons of the beef. Add a little onion and cilantro, then fold in half to close. Repeat with 3 more tortillas.
• Cook the tacos on the griddle until crisp, 30 to 45 seconds per side. Remove to a platter and squeeze over the lime juice. Repeat with the remaining tortillas and serve with the braising liquid on the side for dipping.

LAYERED RANCH DIP

Steps:

• In a small bowl, mix sour cream and dressing mix; spread into a large shallow dish. Layer with tomato, green chiles, olives, onion and cheese. Refrigerate until serving. Serve with chips.