Zestytacodip Recipes

ZESTY NACHO DIP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the cheese, tomatoes, chiles, chili powder and Worcestershire sauce. , Cook, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Serve warm, with chips.

QUICK AND EASY TACO DIP

Steps:

• In a medium bowl, mix the cream cheese, taco seasoning mix and salsa. Spread the mixture into a shallow serving dish or an 8 inch baking pan. Top with Cheddar cheese. Chill in the refrigerator approximately 1 hour before serving.

EASY TACO DIP

Steps:

• Preheat oven to 350 degrees.
• Spread refried beans into a 8x8 pan or a 2 quart casserole dish.
• Mix sour cream and cream cheese with taco seasoning until well combined. Spread on top of beans.
• If using cheese, sprinkle cheese over the cream cheese layer.
• Bake at 350 for 20-25 minutes until cheese is melted, and dip is warmed through.
• Toss tomatoes, onions and cilantro together. Top the warm dip with the tomato mixture and serve with tortilla chips.

THE BEST TACO DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, brown beef. Drain well. Stir in beans, taco sauce, chili powder and cumin. Heat until warm.
• Spread the meat and bean mixture into a 9x13-inch casserole. Spread sour cream over the beef and bean mixture, then sprinkle onions, tomatoes, olives and peppers. Top with cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

ZESTY TACO DIP

Steps:

• Cook ground beef until brown and crumbled; drain and return to the pan.
• Add taco seasoning, salsa, and chili powder and stir well.
• Still in cream cheese and cheddar cheese until melted.
• Add sour cream, stir well.
• Serve warm topped with none, one or all of the optional toppings.
• Great with tortilla chips, or even as a burrito filling!

WARM AND CHEESY TACO DIP

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In a skillet (see notes), brown the ground beef over high heat. Drain any excess fat, if needed. Add the onions and cook for about 3 minutes.
• Lower the heat to medium. Stir in the taco seasoning, cumin and broth or water. Mix well. Add the chiles and salsa and cook for about 2-3 minutes.
• Stir in the cream cheese and mix well until melted. Mix in 2 cups of shredded cheese. Season with salt and ground black pepper to taste.
• At this point, you can transfer the dip to a casserole or simply top the dip with cheese and bake it in the skillet.
• Sprinkle the remaining 1/4 cup of shredded cheese on top and bake for 20 minutes or until hot, bubbly and golden brown.
• Top with desired toppings and serve warm with tortilla chips.
• In a skillet, brown the ground beef over high heat. Drain any excess fat, if needed. Add the onions and cook for about 3 minutes.
• Add the ground beef and onion mixture to the crock pot. Add the taco seasoning, cumin, 1/4 cup of broth or water, chiles, salsa, cream cheese and 2 cups of shredded cheese and mix well.
• Cook on low heat for 3 hours, stirring a couple of times through the cooking. Taste and season with salt and ground pepper if needed.
• Sprinkle the remaining 1/4 cup of shredded cheese and cook on low heat for an additional 10 minutes. Top with your desired toppings.
• Keep the slow cooker on the warm setting while serving to keep the dip warm! Serve with tortilla chips.